Remember when potatoes were either boilers or bakers? Today we can
choose from dozens of varieties, including yellow-fleshed Yukon Golds,
purple Peruvians, and delicate fingerlings. Combined, they provide
visual interest and varied texture. Aromatic rosemary makes this simple
side dish sing.
Level:
Easy
Serves:
8
Ingredients
- 3 lb. assorted potatoes
- 1 head garlic
- 1 tsp. salt
- ¼ tsp. fresh-milled black pepper
- 3 tbsp. extra-virgin olive oil
- 1 tbsp. chopped fresh rosemary leaves
Directions
- Heat oven to 400 degrees F. Cut potatoes into uniform pieces for even cooking. Place potatoes and garlic on a large baking pan. Sprinkle with salt and pepper. Coat potatoes and garlic with olive oil. Roast vegetables just until garlic starts to soften and potatoes begin to brown -- about 30 minutes.
- Sprinkle vegetables with rosemary, and continue roasting until garlic has completely softened and potatoes are fork-tender -- 10 to 15 minutes more. Transfer potatoes and garlic to serving platter. Squeeze roasted garlic cloves out of their skins and serve with potatoes.