Saturday, May 8, 2010

Ahh, sweet bliss

I'm a big fan of potatoes in all shapes and sizes.  Whether they're mashed with butter and sour cream, fried to perfection, baked whole, or keeping eggs company, I'll forever be a potato groupie.  But this is one of my absolute favorite ways to cook up some potato delight.  What could be better than red bliss potatoes roasted with rosemary and garlic to tender perfection and served alongside a tangy yogurt-mint dipping sauce? My thoughts exactly.
The best part of this recipe is not the blissfully-roasted potatoes or the tangy yogurt-mint dipping sauce, it's the roasted garlic you're left with in the pan.  I don't know if there is a food that gets me more excited than roasted garlic. Do yourself a favor: peel those garlic cloves and smear the roasted garlic on some good quality toasted bread. Heaven. But, if you don't want to listen to me, you can peel the cloves and toss them with the potatoes, which will also be utterly delicious.
When trying to decide how much olive oil to use, just make sure the potatoes are lightly coated so that they will not stick to the pan and leave you with a crumbled potato mess. 
Roasted Red Bliss Potatoes with Yogurt-Mint Dipping Sauce 
Adapted loosely from Heidi Swanson's Super Natural Cooking

Roasted Potatoes
1 1/2 lbs red bliss potatoes
2 tbsp good olive oil plus extra for drizzling
6 garlic cloves, unpeeled
2 sprigs rosemary
1 tsp salt
fresh ground pepper

Yogurt Dipping Sauce:
2/3 c. plain or Greek yogurt
1/4 c. fresh mint, chopped
1 tbsp chives, chopped finely
2 tsp fresh squeezed lemon juice
1 tsp good olive oil
1/2 tsp sea salt
fresh ground pepper

Preheat oven to 375°F.  Line a baking sheet with foil and drizzle a bit of olive oil onto the foil.  Wash and dry the potatoes and cut them into halves or quarters depending on the size (if they're really small, you can leave them whole).  In a large bowl, add potatoes, 2 tbsp olive oil, garlic, salt, and pepper and toss until potatoes are coated with oil.  Lay out onto oiled baking sheet in a single layer and add the rosemary sprigs. Drizzle with extra olive oil, if needed.  Just be sure that the potatoes have a light coating so that they do not stick to the sheet. Bake for 40-45 minutes, giving the potatoes a nice toss every 10-15 minutes, until they are tender and delicious.

While the potatoes are baking, make the yogurt dip.  In a small bowl, combine all of the ingredients and stir well.  Add salt and pepper to taste.  Serve as a dipping sauce along side the roasted potatoes.

Serves 2-4.

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