Roasted Potatoes with Whole Garlic and Rosemary
- 6 large waxy potatoes (such as Yukon Gold)
- 1 head garlic, divided into cloves
- 1 bunch rosemary
- 1/4 cup extra virgin olive oil
Bring 4 quarts water to boil. Preheat oven to 425 degrees F.
Cut potatoes into 1 inch cubes and blanch 2 minutes in boiling water. Remove and drain. Place on baking sheet and add garlic, rosemary and olive oil. Season with salt and fresh pepper and place in oven for 30 to 40 minutes, until golden brown. Remove and serve immediately.
Recipe courtesy of Mario Batali
Recipe courtesy of Food Network Kitchen
Recipe courtesy of Dzintra Dzenis