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2011 CookBook Full

2011 CookBook Full

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Published by Nicole Yang

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Published by: Nicole Yang on Jun 04, 2012
Copyright:Attribution Non-commercial

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INGREDIENTS

Serves 8

3 to 3 1/2 pounds fingerling potatoes, washed

2 heads garlic, cloves separated, unpeeled

1/4 cup olive oil

Fine sea salt and freshly ground white pepper to taste

4 sprigs rosemary

4 sprigs thyme

3 tablespoons butter

DIRECTIONS

1. Preheat the oven to 400 degrees.

2. Cut the fingerling potatoes in half and place them on a large

rimmed baking sheet with the garlic cloves. Drizzle the olive

oil over the potatoes and garlic and season to taste with salt

and pepper. Lightly toss the potatoes to coat, then scatter the

sprigs of rosemary and thyme over the potatoes and roast the

fingerlings until golden brown and tender, 20 to 25 minutes.

3. Remove the pan from the oven and toss with butter. Serve hot.

Photo Credit: A

ngie M

osier

Photo Credit: N

igel Parry

with Garlic, Rosemary, and Thyme

SIRIUSXM Channel 110

48

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