Ingredients
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2 pounds baby potatoes, yellow or medley of colors
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1 whole head of garlic
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2 sprigs of fresh rosemary
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1/3 cup olive oil
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1/2 tablespoon salt
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1 head of escarole to serve
Directions
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1
Done
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Preheat oven to 425F (220C). |
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2
Done
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Cut baby potatoes in half, you want them all about the same size. If you have a few larger potatoes, cut them in quarters. Place potatoes in large mixing bowl. |
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3
Done
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Separate cloves of garlic, peel the flaky outer layer of the skin but you can leave on most of the skin. Using side of knife, gently mash down on each piece of garlic - just to release a little of the flavor. |
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4
Done
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Add the whole garlic pieces to the potatoes. |
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5
Done
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Remove needles from the rosemary sprigs and toss in with garlic and potatoes. |
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6
Done
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Add salt, toss and then add olive oil, toss again together well. |
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7
Done
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Pour out into a large baking or roasting pan in a single layer. |
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8
Done
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Place in oven for one hour, yet check and mix around after 30 minutes to ensure even cooking of all the lovely potatoes. |
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9
Done
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Clean and place escarole on a large serving platter. |
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10
Done
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Remove potatoes from the oven, taste and add more salt if necessary. |
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11
Done
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Place potatoes neatly on the escarole leaves and serve family style. |
