GARLIC NEW POTATO SALAD
2 pounds medium red-skin new potatoes
1 tablespoon salt, divided use (or to taste)
10 cloves roasted garlic
2 tablespoons olive oil
1 tablespoon balsamic vinegar
1 teaspoon minced fresh parsley
1 teaspoon fresh marjoram
1 teaspoon chopped fresh rosemary
1 teaspoon fresh thyme
1/2 teaspoon ground black pepper
Put potatoes in a large saucepan with enough water to cover by 3 inches. Add 2 teaspoons salt and bring to a boil over high heat. Reduce heat to medium and cook, uncovered, for 15 minutes, until just tender when pierced with a fork. Drain well. When cool enough to handle, cut potatoes into quarters, transfer to a baking pan large enough to hold them in a single layer, and set aside.
Preheat oven to 400 degrees F.
In a food processor fitted with a metal blade, combine roasted garlic, oil, vinegar and the remaining 1 teaspoon salt; process until pureed.
Pour garlic mixture over potatoes, tossing to coat.
Bake for 15 minutes. Sprinkle with parsley, marjoram, rosemary, thyme and pepper, tossing to coat. Bake 5 to 10 minutes longer, until potatoes begin to turn golden. Serve warm.
Makes 6 servings
Source: The International Garlic Cookbook
2 pounds medium red-skin new potatoes
1 tablespoon salt, divided use (or to taste)
10 cloves roasted garlic
2 tablespoons olive oil
1 tablespoon balsamic vinegar
1 teaspoon minced fresh parsley
1 teaspoon fresh marjoram
1 teaspoon chopped fresh rosemary
1 teaspoon fresh thyme
1/2 teaspoon ground black pepper
Put potatoes in a large saucepan with enough water to cover by 3 inches. Add 2 teaspoons salt and bring to a boil over high heat. Reduce heat to medium and cook, uncovered, for 15 minutes, until just tender when pierced with a fork. Drain well. When cool enough to handle, cut potatoes into quarters, transfer to a baking pan large enough to hold them in a single layer, and set aside.
Preheat oven to 400 degrees F.
In a food processor fitted with a metal blade, combine roasted garlic, oil, vinegar and the remaining 1 teaspoon salt; process until pureed.
Pour garlic mixture over potatoes, tossing to coat.
Bake for 15 minutes. Sprinkle with parsley, marjoram, rosemary, thyme and pepper, tossing to coat. Bake 5 to 10 minutes longer, until potatoes begin to turn golden. Serve warm.
Makes 6 servings
Source: The International Garlic Cookbook
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