Recipe - Potato-Garlic Roast

2 pound Potatoes; russet, scrubbed
and cut crosswise into
1/8inch slices
1 cup Beef broth
1 tablespoon Rosemary; (fresh) minced
or
1 teaspoon Dried rosemary
1 Garlic head; broken into
cloves, but NOT PEELED
Salt and freshly gound black
pepper
1 tablespoon Olive oil
4 ounce Cheese; finely chopped
(optional) use fontina,
Cambozola, Gouda or other
cheese

Preheat oven to 350 degrees. Generously oil a 9 x 13 inch baking dish.
Evenly layer halp of the potatoes over bottom of pan. Drizzle with One half cup
beef broth, rosemary, salt and pepper to taste. Tuck garlic cloves
randomly amid potatoes. Bake 1 hour.

Increase oven heat to 400 degrees. Brush olive oil over potatoes. Bake 30
minutes more, or until potatoes are rown and crispy. If desired, sprinkly
cheese over potatoes 10 minutes before end of baking time.

Author notes: "This dish delivers crips, browned potatoes and creamysoft
garlic: the latter can be squeezed out of its skin and spread on the
potatoes. A food processor fitted with the 3mm clicing blade makes quick
work of slicing hte potatoes, which I don't peel becuse I like the flavor
of the skins."

Typos by Brenda Adams adamsfmle@sprintmail.com posted mc 11/11/96
Recipe By : S.Tyler Herbst, The Food Lover's Guide to Meat& Potatoes

Posted to MCRecipe Digest V1 #296

Date: Mon, 11 Nov 1996 18:33:22 0800

From: Brenda Adams adamsfmle@sprintmail.com