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Whole Grain · Whole Food · Big Flavors
Garlic Roasted Potatoes
Heat Oven To 375° (later)

Ingredients:

5      Cloves Garlic, peeled
1/2   Shallot, peeled
1      Sprig Rosemary, fresh
3      Tbs. Lemon Juice
3      Tbs. Olive Oil
1       tsp. Oregano, dry
1/4    tsp. Granulated Garlic
1/4    tsp. Black Pepper, coarse grind
1.5    Pounds Small Potatoes, Yukon or Red
1/4    tsp. Salt




Place garlic, shallot and rosemary leaves onto a cutting board.

Chop ingredients into a medium-fine size.

Place all ingredients in this recipe, minus potatoes and salt, into a bowl and mix together.



Wash and dry potatoes.
 
Cut all potatoes in half.


Toss potatoes and garlic-herb mixture together.

Make sure all potatoes are covered well.

Leave potatoes out on the counter for one or two hours.

You can cover if you like but do not put in the fridge as this will make them soggy.


Place potato halves onto long skewers.

Keep about a quarter inch of space between each potato.

Try to keep as much of the chopped herbs on each potato half as you thread them onto the skewers.
Place skewers onto foil covered bricks that are sitting on a foil covered pan.

To read more about this technique go to
Tandoori Vegetables.

Let skewers sit on the bricks for about ten minutes before cooking as this will allow any excess oil to drip off of the potatoes.

Wipe off any oil drippings from the foil before cooking to avoid smoking up the oven.

Place sheet pan with bricks and skewers into the oven.

Roast for 35-45 minutes or until potatoes are cooked through.

Remove cooked potatoes from skewers, sprinkle with salt and serve.
New Taste Thinking:

I had been working on a healthy garlic potato recipe for a while. The problem was the excessive amount of oil needed in order to get a little crispness on the potato. The day I saw my friends Bryan and Helen cooking potatoes on the grill it all came together.
The beauty of this recipe is that the potatoes are covered with a very thin coat of oil, which is all that is needed.
The crunchy cooked garlic and herb crust makes this a unique and wonderful dish.
 
 
©2008-2016 David Schy. All rights reserved. This material may not be published, broadcast, rewritten or redistributed without permission.