Roasted Variegated Potatoes with Garlic and Rosemary

By Lv2Cook

Ingredients

• 1 whole garlic head
• 1/2 pound fingerling potatoes (4)
• 1/2 pound yellow Finnish potatoes (4)
• 1/2 pound red or blue potatoes (4 small)
• 1 tablespoon chopped fresh rosemary
• 1 tablespoon olive oil
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• Rosemary sprigs (optional)

Preparation

Step 1

Preheat oven to 425º. Remove white papery skin from garlic head (do not peel or separate cloves). Place potatoes and garlic in a saucepan. Cover with water; bring to a boil. Drain immediately; pat dry.

Combine the chopped rosemary, oil, salt, and pepper in a large bowl; add potatoes, tossing to coat. Arrange potatoes and garlic on a jelly-roll pan. Bake at 425ºfor 30 minutes or until tender, stirring occasionally. Separate the garlic head into cloves, and discard skins; serve with potatoes. Garnish with rosemary sprigs, if desired.

Serving Size: 3 potatoes