Wednesday, May 26, 2010


As much as I like a good old fashioned baked potato...not so fond of mashed. The best I think are roasted new potatoes with lots of garlic and rosemary. This preparation is so easy and the days of potatoes served only with meat are long gone. I love these with a nice firm fish like swordfish or halibut. This recipe makes about 8 small servings so adjust the recipe if you need.


3 lbs small red potatoes quartered
5 tablespoons olive oil
7 cloves of garlic unpeeled
3 tablespoons chopped fresh rosemary
3 tbl white wine vinegar
2 tsp dijon mustard
1-1/4 tsp salt
3/4 tsp pepper

Preheat oven to 400 degrees

Combine 1-1/2 tbl olive oil, 1/2 tsp salt, 1/4 tsp pepper, 1 tbl rosemary, garlic and potatoes in a roasting pan. Make sure the ingredients are mixed well. Bake at 400 degrees for about an hour and 15 minutes until tender. Stir occasionally during the process. Let them cool about 10 minutes.

Squeeze the garlic cloves to get out all the pulp. Discard the skins. Combine garlic pulp, remaining oil, salt, pepper, rosemary, vinegar and mustard in a large bowl. Add potatoes and toss.

Makes the perfect side dish.


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