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Shaved Fennel, Roasted Potatoes
Potatoes Roasted with Garlic Cloves
Yield: Makes 4 Servings
Ingredients:
6 large waxy potatoes, such as yukon gold
1 head garlic, separated into cloves but not peeled
1 bunch rosemary, leaves finely chopped
1/4 cup extra virgin olive oil
Salt and freshly ground black pepper
"The blanching step helps develop the crusty, crunchy texture that makes these irresistible. (No one ever had to tell you to finish your potatoes, did they?)"
Directions:
1. Preheat the oven to 425°F.
2. Bring 4 quarts of water to a boil in a large pot. Cut the potatoes into 1-inch cubes. Blanch in the boiling water for 2 minutes; drain.
3. Put the potatoes on a baking sheet and toss with the garlic, rosemary, and olive oil. Season with salt and pepper and spread out on the baking sheet. Bake for about 30 minutes, until golden brown. Serve hot.
John Talks Joe
Lloyd Grove is editor at large for The Daily Beast. He is also a frequent contributor to New York magazine and was a contributing editor for Condé Nast Portfolio. He wrote a gossip column for the New York Daily News from 2003 to 2006. Prior to that, he wrote the Reliable Source column for the Washington Post, where he spent 23 years covering politics, the media, and other subjects.
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