"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Roast Potatoes Recipe

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This recipe for Roast Potatoes, by , is from The Moreland Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Megan Moreland
Added: Saturday, November 22, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1/4 cup olive oil4-5 cloves garlic, smashed1 tbsp. chopped fresh rosemary2 lb. Yukon gold unpeeled, cut into large chunkscoarse salt and pepper

Directions:
Directions:
Preheat oven to 450 with rack in lower third. Bring 6 quarts salted water to a boil in a large saucepan. Heat oil, garlic, and rosemary on a large baking sheet with sides on stovetop over medium-low heat. Do not allow garlic to brown. Boil potatoes in water for one minute. Transfer to the baking sheet on the stove with a slotted spoon; stir to coat with oil. Roast potatoes in oven on lower rack for 20 minutes. Carefully toss them with a spatula, then roast another 10 minutes, or until cooked through, browned, and crisp. Season with sea salt and freshley ground pepper.

Number Of Servings:
Number Of Servings:
3
Preparation Time:
Preparation Time:
30-45 minutes

 

 

 

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