ATK Roast Potatoes with Garlic and Rosemary
NOTES:
1. Serves 4.
2. To roast more than two pounds of potatoes at once, use a second pan rather than crowding the first.
3. If your potatoes are small, like new potatoes, cut them in halves instead of wedges.
4. Turn potatoes cut-side up during the final ten minutes of roasting.
INGREDIENTS
2 lbs Red Bliss potatoes or other low-starch potatoes
3 Tbl extra-virgin olive oil
2 medium cloves garlic
1/8 teaspoon table salt
2 Tbl chopped fresh rosemary
PREPARATION
1. Adjust oven rack to middle position and heat oven to 425 degrees.
2. Scrub the potatoes, dry them, halve them, and then cut into 3/4-inch wedges.
3. In medium bowl, toss potatoes and olive oil to coat; then season generously with salt and pepper and toss again to blend.
4. Place potatoes flesh side down, in a single layer, on shallow roasting pan; cover tightly with aluminum foil and cook. (Use two pans for a double batch. See Note, above.)
5. While potatoes roast, mince garlic cloves.
6. Sprinkle minced garlic with salt and mash with flat side of chef's knife blade until paste forms (see video about making garlic paste).
7. Transfer garlic paste to large bowl; set aside.
8. After about 20 minutes of cooking potatoes remove foil and roast until side of potato touching pan is crusty golden brown, about 15 minutes more.
9. Remove pan from oven and carefully turn potatoes over using metal spatula. (Press spatula against metal as it slides under potatoes to protect crusts.)
10. Return pan to oven and roast until side of potato now touching pan is crusty golden brown and skins have raisin-like wrinkles, 5 to 10 minutes more.
11. In last 3 minutes of roasting time, sprinkle rosemary evenly over potatoes.
12. Remove from oven, transfer potatoes to bowl with garlic (again, using metal spatula and extra care not to rip crusts); toss to distribute, and serve warm.
1. Serves 4.
2. To roast more than two pounds of potatoes at once, use a second pan rather than crowding the first.
3. If your potatoes are small, like new potatoes, cut them in halves instead of wedges.
4. Turn potatoes cut-side up during the final ten minutes of roasting.
INGREDIENTS
2 lbs Red Bliss potatoes or other low-starch potatoes
3 Tbl extra-virgin olive oil
2 medium cloves garlic
1/8 teaspoon table salt
2 Tbl chopped fresh rosemary
PREPARATION
1. Adjust oven rack to middle position and heat oven to 425 degrees.
2. Scrub the potatoes, dry them, halve them, and then cut into 3/4-inch wedges.
3. In medium bowl, toss potatoes and olive oil to coat; then season generously with salt and pepper and toss again to blend.
4. Place potatoes flesh side down, in a single layer, on shallow roasting pan; cover tightly with aluminum foil and cook. (Use two pans for a double batch. See Note, above.)
5. While potatoes roast, mince garlic cloves.
6. Sprinkle minced garlic with salt and mash with flat side of chef's knife blade until paste forms (see video about making garlic paste).
7. Transfer garlic paste to large bowl; set aside.
8. After about 20 minutes of cooking potatoes remove foil and roast until side of potato touching pan is crusty golden brown, about 15 minutes more.
9. Remove pan from oven and carefully turn potatoes over using metal spatula. (Press spatula against metal as it slides under potatoes to protect crusts.)
10. Return pan to oven and roast until side of potato now touching pan is crusty golden brown and skins have raisin-like wrinkles, 5 to 10 minutes more.
11. In last 3 minutes of roasting time, sprinkle rosemary evenly over potatoes.
12. Remove from oven, transfer potatoes to bowl with garlic (again, using metal spatula and extra care not to rip crusts); toss to distribute, and serve warm.
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