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Garlic Roasted Potatoes

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I served these potatoes with maple chickpeas and roasted pumpkin and beets.

potato

Origin

This is my interpretation of a vague recipe I got many years ago from Johanna C. Colgrove via Usenet. I never got around to trying it until now.

Ingredients

  • 600 grams/21 ounces potatoes
  • 6 cloves of garlic
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried sage
  • 1 teaspoon dried thyme
  • 1/2 teaspoon pepper
  • salt to taste
  • 5 tablespoons vegetable oil

Process

Preheat the oven to 200° Celsius/400° Fahrenheit. Make a paste of all ingredients except the potatoes. Wash the potatoes and dice them into large bit-sized pieces. Completely coat the potatoes in the paste, then put them in a baking dish. Bake until the potatoes are soft, stirring occasionally. In my oven it took about one hour.

all

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2 responses »

  1. Pingback: Spiced Roasted Pumpkin and Beets | TMI Food

  2. Pingback: Maple Chickpeas | TMI Food

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