0 recipes from contoocook and beyond


24 med. size red potatoes
l/2 cup olive oil
12 garlic cloves, minced
2 tbsps. chopped fresh rosemary or 2 tsps. dried, crumbled

Cook potatoes in large pot of boiling salted water until just
tender, about 20 mins. Drain and cool. Peel potatoes and cut in
half. (Can be prepared l day ahead. Cover and refrigerate.)
Preheat oven to 375. Place potatoes in large roasting pan. Add oil
garlic and rosemary and toss to coat. Season generously with s&p.
Bake until crisp and golden, turning occasionally, about l hour.
Transfer to platter.
Serves 12. Bon Appetit Aug. l992

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