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Rosemary Potatoes with Garlic Recipe

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This recipe for Rosemary Potatoes with Garlic, by , is from Atlantic & Arlington Ward Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Lynn Di Carlo - Atlantic Ward
Added: Tuesday, April 1, 2008


1 1/2 lbs small red new potatoes, scrubbed
4 large cloves garlic, unpeeled
4 T olive oil
1/2 t salt
4 sprigs fresh rosemary
1 T white-wine vinegar
2 t Dijon-style mustard
1/4 t pepper
2 green onions, thinly sliced

Prepare grill or preheat oven to 450. Make tray from heavy-duty foil by folding foil over for double strength and folding up sides; oil tray.

Cut potatoes into pieces no larger than 1 1/2 inches. Combine potatoes, garlic, 1 T of the oil and 1/4 t of the salt in medium-size bowl; toss until potatoes are well coated. Spoon potato mixture into foil tray, keeping potatoes in a single layer. Top with rosemary sprigs.

To grill: Grill potatoes 5 inches above medium-hot coals with grill lid closed, turning potatoes occasionally, for 25 to 30 minutes or until tender and crisply browned.

To roast: Roast potatoes in preheated 450 oven, stirring occasionally, for 30 to 40 minutes or until tender and browned.

Meanwhile, whisk together vinegar, mustard, remaining salt and pepper in medium-size bowl. Gradually whisk in the remaining oil. When potatoes are done, discard rosemary stems. Squeeze grilled garlic cloves from skins into bowl. Slightly mash garlic into dressing.

Add potatoes and green onions to dressing; toss gently to coat. Serve while still warm.




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