Recipe - Smashed Roasted Rosemary Potatoes

2 One half pound Redskin potatoes
6 Whole cloves garlic; skins
on, (up to 10)
Olive oil
2 tablespoon Fresh rosemary
Salt and pepper; to taste
1/3 cup Milk; (up to 1/2)
2 tablespoon Butter; (up to 4)
2 tablespoon Sour cream

Scrub potatoes. Leaving peels on, cut them in half. Toss potatoes and
garlic cloves with oil to coat, then toss with rosemary, salt and pepper.
Spread on sheet pan.

Place in 400degree oven and bake 45 minutes to 1 hour, until golden. About
halfway through cooking time, stir and drizzle with more oil.

Place potatoes, skins and all, into mixing bowl. Squeeze pulp from garlic
cloves, discarding skins, and add to potatoes. Add milk and butter and
beat. Add sour cream and continue beating briefly. Serve immediately.

Notes: One of my best experiences this year was the chance to take a food
preparation course at Central Piedmont Community College. Chefinstructor
Bill Lassiter taught us this dish, which I have made a regular part of my
repertoire.

Recipe by: Year's best recipes Compiled by KATHLEEN PURVIS

Posted to MCRecipe Digest V1 #982 by Sue suechef@sover.net on Jan 04,
1998