Wednesday, September 1, 2010

Roasted Garlic and Rosemary Potatoes

This is one of our old-school recipes. It was one of our first forays into the world of from scratch, whole foods cooking, and we thought that we were the bomb. In a way I suppose we were, because this recipe is still awesome, 8 years later.

Simple enough to throw together for a weeknight dinner, this dish is also nice enough for company. It's especially delicious served with grilled meats. The potatoes become golden brown and crispy on the outside, with fluffy, soft interiors. The garlic sufficiently perfumes the potatoes, but if you have some hard-core garlic lovers dining with you, encourage them to squish the garlic out of the skins--they'll be left with a delicious roasted garlic paste. Your house will smell delicious after you make this recipe; your breath might be another story.

(Sorry that the pictures are of the uncooked potatoes-there was no more natural light available by the time dinner was ready.)

Roasted Garlic and Rosemary Potatoes

  • 1/2 pounds thin-skinned red potatoes
  • 1/2 head of garlic, cloves separated but unpeeled
  • 4 sprigs rosemary
  • 1 1/2 tablespoons olive oil
  • Salt and freshly ground pepper

Preheat the oven to 425 degrees. 

Cut the potatoes into a 1/2 inch to 3/4 inch dice, and spread on a parchment paper-lined baking sheet. (If you don't have parchment, foil will work, but you may have a little bit of sticking.) Drizzle the olive oil over the potatoes, and season with salt and freshly ground black pepper. I would suggest starting with 1/2 teaspoon salt and a 1/4 teaspoon pepper. You'll have an opportunity later to taste and adjust for seasoning. Toss well.

Spread the garlic cloves and rosemary springs amongst the potatoes. Cover with foil and seal tightly. Slide into the center of the oven and cook for 25 minutes. After 25 minutes, the dish should be smelling strongly, and when you check the potatoes, they will be soft and easily pierced with a fork. If not, re-cover with foil, and cook for a few more minutes until the aforementioned characteristics are achieved.

Remove the foil and stir the potatoes (a spatula works well). Cook for and additional 15 minutes, stirring every once in a while, until the potatoes are golden brown on the outside and fluffy-soft on the inside. At some point, taste for seasoning and adjust if necessary. 

If you like, remove the garlic and rosemary to serve, or just inform your companions that the garlic cloves are there. Cooking times will vary based on the age and variety of potato, and the size of the dice. These general cooking guidelines work nicely, though.

1 comment:

Hunter said...

I made these the other day with some Italian/Balsamic marinaded, grilled pork chops. They could never be as good as yours, but the awesomeness and simplicity still punched me in the mouth.

I cooked with convection, so I did about 21 minutes, then 10. I might shorten the covered phase even more next time, or cut them bigger -- mine were small, like actual dice.

A+++ Will cook again. Intestinal fortitude, etc.