Roasted Potatoes With Garlic Crust |
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Prep Time: 60 Minutes Cook Time: 180 Minutes |
Ready In: 240 Minutes Servings: 8 |
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This is a delicious recipe. Perfect as a side dish to any meal. I found the recipe in a cooking magazine. Ingredients:
2 heads garlic |
5 1/2 tablespoons olive oil |
1 teaspoon salt, plus |
more salt, to taste |
1/4 teaspoon fresh ground pepper, plus |
more fresh ground pepper, to taste |
6 large idaho baking potatoes, cleaned |
1/8 cup chopped fresh rosemary (optional) or 1/8 cup fresh thyme (optional) |
Directions:
1. Heat oven to 425.
2. Wrap garlic in foil, or place in garlic roaster, and roast until garlic is turning golden and head is soft, about 1 hour.
3. Let stand until cool enough to handle.
4. Slice off tip of head, just enough to expose cloves; press out garlic, using back of knife to help.
5. Discard garlic skin; transfer garlic to small bowl.
6. Add 1 1/2 tbsp oil, 1 tsp salt, and 1/4 tsp pepper.
7. Smash together with back of teaspoon to create thick paste.
8. Raise oven to 475.
9. Slice each potato into three or four one-inch-thick pieces.
10. Spread a generous amount of paste between each slice; reassemble potato, pressing on chunks to potato sticks together.
11. Set potato on a piece of foil, drizzle with 2 tsp oil, and salt and pepper to taste.
12. Wrap potato tightly in foil; repeat process with other potatoes.
13. Bake on baking sheet until they are soft and have a caramelized roasted-garlic crust on the bottom, about 1 hour and 10 minutes.
14. Sprinkle with fresh herbs if desired.
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