Roast potatoes with garlic and rosemary from Cook's Illustrated Annual Edition 1998 by Cook's Illustrated Magazine

  • rosemary
  • garlic
  • red potatoes

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • katenolan on September 17, 2018

    Served these with beef stew so we could have crispy potatoes to dip into the sauce. Highly recommended. Pro-tip: If you're finishing up and need these to hold: turn off the oven, toss the potatoes in the garlic, and then return them to the pan and keep them in the oven. You get some excellent crispy garlic that way!

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