Frequent basting gives potatoes a crisp, golden skin and infuses them with memorable herbal flavors.
Pickled red and yellow pepper rings make a festive, spicy garnish.
- 6 to 8 medium white potatoes
- 1/2 cup unsalted butter (or turkey pan juices)
- 2 garlic cloves, peeled, quartered
- 1 tbsp. chopped fresh rosemary (or 1 tsp. dried)
- 1/2 cup drained, pickled hot red and yellow pepper rings (optional)
Peel potatoes; cut into quarters lengthwise, trimming off sharp edges with paring knife. Cook in boiling, salted water until tender, about 12 minutes. Drain at once, then place in baking dish.
Meanwhile, melt butter with garlic pieces in small saucepan. Pour half the mixture (including garlic) over potatoes, turning to coat. (Can be refrigerated, tightly covered, several hours.) Bake in 375 degrees F. to 400 degrees F. oven until brown and crisp all over, periodically turning potatoes and basting with remaining butter or juices, 20 to 25 minutes. Sprinkle with rosemary during last 10 minutes. Just before serving, remove and discard garlic pieces. Garnish with pickled pepper rings.
Serves four to six.