Saturday, November 7, 2009

Roasted Potatoes & Garlic

As a current New Yorker, a lifelong Yankee, Rangers & Giant fan there is not much good I can say about Boston. I dread the Red Sox, the Boston winter & oh yes did I mention I can't stand the Red Sox. But my brother Craig & his family are current New Englanders, living in the burbs of Boston that many refer to as the J.P. So for the last few years my wife & I have been doing the dreaded Friday night drive, 3-5 hours North on 95 just to enjoy the ever enjoyable meal that my brother and I put on. I must admit he is a much better cook than I am (some would even call him a chef) but with him at the helm of the kitchen & me as the master of the grill we sure do know how to put on a unforgettable meal. Our last trip there we decided to brave the freezing temperatures and create what we midwesterners call a standard "M&P" home cooking meal. Now anyone can marinate & grill a steak but it's the potatoes that is what really makes the meal. So enough of me ranting..all I can say is this is the best & easiest roasted potatoes & garlic recipe there is.

Depending on the # of guests

Medley of roasting potatoes (red, purple, fingerling, black, yukon gold, etc.)

Good olive oil
Kosher Salt & Course Black Pepper
1 Head of Garlic

To Prepare:

  • Slice all potatoes in half
  • Toss in tin foil or on a roasting pan
  • Break apart an entire head of garlic leave skin on.
  • Eyeball a couple tablespoons of good olive oil
  • Sprinkle with S&P
  • Use your hands and mix all ingredients together
  • Roast at 400 degrees in convection oven or grill for 45 minutes or until crispy
Serve immediately.

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