Roasted Garlic Potatoes

mielhollinger's Note:

These tasty spuds, spiced with garlic herbs, will feel right at home alondside breafast, lunch, or dinner entrees. (This recipe is from the cookbook "How It All Vegan".)

• Total Time: 45 mins
• Prep Time: 5 mins
• Cook Time: 40 mins

Ingredients:

Servings: 4

• 4 -5 medium potatoes, cubed
• 1/8 cup olive oil
• 8 cloves garlic, minced
• 2 teaspoons sage
• 2 tablespoons rosemary
• 1/2 teaspoon salt
• 1 teaspoon pepper

Directions:

1. Preheat oven to 400 degrees F.
2. Place the cubed potatoes in a medium bowl and add the rest of the ingredients and stir together.
3. Lay evenly onto a cookie sheet or lasagna pan and bake in the oven for 30-40 minutes, until potatoes are golden brown and can be easily pierced with a fork.

Reviews

[Sharlene~W]

We thought these were pretty good! Our only complaint was that the rosemary ended up like dried sticks in the potatoes. Ground rosemary or crumbled would have been better. Will use a small amount of ground rosemary next time.

[Anu]

This was nice, but the garlic overpowered the dish. The combination of herbs makes this pleasantly different, and next time, I'll try this with half the amount of garlic. I used 2 teaspoons of dried rosemary, but didn't change anything else.

[Mimi Bobeck]

This is my 2nd time making this recipe. I did not want to review after the first time I made it, because I hate giving less than 3 star reviews and I thought in all fairness, it deserved a 2nd chance and some fine tuning. This time, this is what I did: after cubing the potatos, I took the olive oil, garlic, sage, rosemary, salt and pepper and placed in in a bowl by it's self without the potatos. ***Now instead of 8 cloves of garlic, I used the minced garlic that you purchase in a jar. I put about 2 tablespoons of that minced garlic into the herb mixture instead. I then mixed the herb miture really well, and let it sit at room tempeture for about 30 minutes. Then I dipped the potatoes one by one in the mixture then dumped them into the crockpot. I also used a crockpot instead of the oven, I thought to slow cooker would give the herbs a chance to better infuse themselves together. I cooked it on High for 4 hours. A couple of times an hour, I mixed the potato mixture in the crockpot well, to be sure every peice of potato was covered. Also, I didn't want to mixture to gravitate to the bottom of the pot and burn. When finished, the potatoes were perfect. They were moist, the rosemary was not dry and stick-like, the garlic was subtle and not over powering. All in all, this time it came out perfect. With just a few minor adjustments, a recipe can made perfect. I guess it pays to make a recipe 2 times before posting a review.