Mario Batali's Potatoes Roasted with Garlic Cloves

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I made this last night as a side. To what, was less clear. Anyway, I was watching Monarch of the Glen and things would take care of themselves. Three potatoes should do me, with leftovers.

I ate the entire thing.

I'm not sure I have ever had more perfect potatoes, either at home or at a restaurant. I used Yukon Gold as specified by the recipe, blanched them briefly and then roasted them. It was amazing. I will definitely be making this again. Or all the time. And the beauty of it was its easiness. I had to peel neither the garlic nor the potatoes. You know I was loving that!

As is apparent, I am trying to get through all of the recipes that look tempting in Batali's Molto Italiano cookbook lent to me by Amanda so I can give it back! So expect to see several more recipe trials from there.

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