Yield: 10 Servings
|5 pounds||Potatoes mixed (using yams or sweet and red skin or other)|
|½ cup||Olive oil|
|20 \N||Cloves garlic, peeled and chopped (crumbled)|
|2 teaspoons||Dried rosemary,|
|1½ teaspoon||Dried basil (crushed) (up to 2)|
|1½ teaspoon||Dried tarragon (crushed) (up to 2)|
|\N \N||Salt and freshly ground black pepper|
This recipe may be used with only one kind of potato, but becomes a little more unusual with sweet and white combined. A recipe in Bon Apetit Nov.
1988 page 100 for Yam slices baked with rosemary and garlic became the inspiration for this new created reciipe. This was first served at Thanksgiving, 1988 for 23 people and has become a staple for festive meals when potatoes are called for. Even make it during Pesach, sometimes changing the herbs a little.
Scrub potatoes leaving skins on and cut into bite size pieces. Combine garlic with herbs mixing well. Coat potatoes with olive oil and spice garlic mixture, add salt and freshly ground black pepper to taste. Toss to coat the potatoes. Spread in one layer in one or two oven proof pans. Bake in preheated 450oF oven until potatoes are tender and crusty, stirring occasionally, about 50 minutes. Posted to JEWISH-FOOD digest V96 #84 Date: Fri, 22 Nov 1996 11:25:53 -0500 From: swass@... (Barbara & Steve Wasser)