Yield: 4 Servings
|4 \N||Idaho or large Red Bliss potatoes; peeled and quartered|
|½ cup||Unsalted butter|
|10 \N||Cloves unpeeled garlic|
|\N \N||Salt and freshly ground black pepper|
Preheat oven to 400. Boil the potatoes in salted water for exactly 10 minutes, then drain. This can be done up to 24 hours ahead of time. Place the potatoes in a roasting pan just large enough to accomodate them without crowding. Sprinkle liberally with salt and pepper. Add the unpeeled garlic cloves and dot the potatoes with the butter. Roast in oven for 30 minutes or until well browned, turning the potatoes once or twice to assure even roasting. Serve with or without garlic according to taste. Note: The skin of the garlic must be left completely intact, or the garlic will burn or go bitter. Do not use the cloves with skins which are split or cracked. The garlic can be discarded or eaten. The whole roast cloves look very pretty with the potatoes.
COPLEY PLAZA, BOSTON
GEVREY, CHAMBERTIN DOMAINE POUL.
From the <Micro Cookbook Collection of French Recipes>. Downloaded from Glen's MM Recipe Archive, .