Willow Pond Farm
8 large potatoes, scrubbed
1/2 C olive oil
4 large garlic cloves, peeled and slivered
3 Tbs chopped fresh rosemary (or 1 T dried)
coarse salt and fresh ground pepper to taste
Cut each unpeeled potato into 8
spears. Place in mixing bowl and toss with olive
oil, garlic, salt, and pepper. Marinate at room
temperature for 30 minutes. Preheat oven to 350.
Spread potatoes in roasting pan and bake for 45
minutes, tossing occasionally with spoon. Sprinkle
with rosemary and continue roasting until potatoes
are crusty brown -- about 15-20 minutes. Cool a
few minutes before serving.
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