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Roasted Variegated Potatoes With Garlic And Rosemary

Roasted Variegated Potatoes With Garlic And Rosemary is built on Whole Garlic Head, Fingerling Potatoes, Yellow Finnish Potatoes, Red Potatoes, and Fresh Rosemary. Serves 4. Save it, add the ingredients to your shopping list, and cook it tonight.

Ingredients

• 1
• 4
• 4
• 4
• 1 tbsp
• 1 tbsp
• 1/4 tsp
• 1/4 tsp

Method (preview)

1. 1

   Preheat oven to 425F.

2. 2

   Remove white papery skin from garlic head (do not peel or separate cloves).

3. 3

   Place potatoes and garlic in a saucepan. Cover with water; bring to a boil.

4. 4

   Drain immediately; pat dry.

5. 5

   Combine the chopped rosemary, oil, salt, and pepper in a large bowl; add potatoes, tossing to coat.

6. 6

   Arrange potatoes and garlic on a jelly roll pan.

7. 7

   Bake at 425� for 30 minutes or until tender, stirring occasionally.

8. 8

   Separate the garlic head into cloves, and discard skins; serve with potatoes.

9. 9

   Garnish with rosemary sprigs, if desired.