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Title: Roasted Garlic Potatoes
Categories: Potato Vegetable
Yield: 4 Servings
| 3 | lg | Baking potatoes; quartered |
| 1 | tb | Minced garlic |
| 2 | tb | Chopped fresh rosemary |
| 2 | tb | Olive oil |
| Coarse salt | ||
| Freshly ground pepper |
Preheat oven to 350 degrees. Cut each potato quarter into 4 wedges and arrange in a greased, shallow baking dish. Combine garlic, rosemary, and olive oil and brush over potatoes. Season to taste with salt and pepper. Bake 45 minutes to 1 hour, turning several times. Makes 4 to 6 servings. Recipe from "Totally Garlic Cookbook" by Helene Siegel and Karen Gillingham. Formatted by Lynn Thomas dcqp82a@prodigy. com. Source: Chicago Tribune 9-24-97. Lynn's notes: Made this 10-6-97; used granulated garlic and crushed dried rosemary. I only turned them once, halfway through. Very tasty way of doing potatoes.
Posted to MM-Recipes Digest V4 #7 by Dianne Weinsaft Recipe by: Chicago Tribune 9-24-97
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