4 large Idaho or Russet potatoes, peeled and cut into 2-inch pieces
8 garlic cloves, peeled
3 tablespoons olive oil
2 tablespoons butter, cut into pieces
1 tablespoon minced fresh rosemary, or 1 teaspoon dried, crumbled
Salt and freshly ground black pepper


1. Preheat oven to 400 degrees F. In large saucepan, combine potatoes, garlic and water to cover. Bring to boil over medium heat and simmer 2 minutes. Drain potatoes and garlic in colander; place potatoes in large, shallow baking dish and reserve garlic.
2. Toss potatoes with olive oil, butter, rosemary and salt and pepper and roast in bottom third of oven, stirring occasionally, 40 minutes. Add reserved garlic cloves and roast, stirring occasionally, 10 to 15 minutes longer, until potatoes are golden and tender. Transfer to serving dish and serve immediately.
Garlic cloves become soft and sweet when roasted; they can be eaten right along with the potatoes.
Roasted Potatoes with Ros
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