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Potatoes Roasted with Garlic Cloves

Updated February 23, 2016
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This image courtesy of Joseph DeLeo

The blanching step helps develop the crusty, crunchy texture that makes these irresistible. (No one ever had to tell you to finish your potatoes, did they?)

Makes4 servings

Cooking Methodroasting

CostInexpensive

Easy

Total Timeunder 1 hour

Kid FriendlyYes

OccasionBuffet, Casual Dinner Party

Recipe Courseside dish

Dietary Considerationvegetarian

Five Ingredients or LessYes

Mealdinner

Taste and Texturecrunchy, garlicky, herby, savory

Ingredients

  • 6 large waxy potatoes, such as yukon gold
  • 1 head garlic, separated into cloves but not peeled
  • 1 bunch rosemary, leaves finely chopped
  • ¼ cup extra virgin olive oil
  • Salt and freshly ground black pepper

Instructions

Preheat the oven to 425°F.

Bring 4 quarts of water to a boil in a large pot. Cut the potatoes into 1-inch cubes. Blanch in the boiling water for 2 minutes; drain.

Put the potatoes on a baking sheet and toss with the garlic, rosemary, and olive oil. Season with salt and pepper and spread out on the baking sheet. Bake for about 30 minutes, until golden brown. Serve hot.

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