New York City Chefs Daily Recipe for 9/13/2001 : Recipe for Roasted Potatoes with Garlic and Onion
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Potatoes Roasted with Garlic and Onion recipe today with the daily updated recipe from NYC Chef Dr. Delicious recipe collections - an Italian, French, or Haute Cuisine Recipe Collection.  Recipes include Seafood, Shrimp, Salmon, Steaks, Swordfish, Beef, Chops, Veal, Pork, Filet, Sole, Chicken, Rice & Pasta. New York City restaurant chef and editor review these daily recipes. New York, New York - Restaurant capital of the world.

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Chef's Daily Recipe for 9/13/2001 : Recipe for Roasted Potatoes with Garlic and Onion
"Potatoes Roasted with Garlic & Onion"

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"As we graze it grows"

3 pounds Russet potatoes, peeled and thickly sliced
1 1/2 large heads garlic, separated into cloves, unpeeled
1 teaspoon salt
1/2 teaspoon pepper
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh sage
6 1/2 tablespoons olive oil
1 small white onion, thinly sliced

Preheat oven to 425 degrees. Place the potatoes and garlic in a large pot, cover with water, place the lid on and bring to a boil.  Boil for 10 minutes.  Uncover, reduce the heat to medium and cook for 10 minutes.  The potatoes should still be a little bit hard. Drain.  Transfer the garlic cloves to a glass of cold water. When they are cool enough to touch, peel them by simply squeezing them out of their skin.  Place the potatoes and garlic puree in a large bowl. Sprinkle with the salt, pepper, rosemary, thyme, sage and 4 1/2 tablespoons of the olive oil and mix until well coated.  Grease the bottom of a large baking tray with the remaining 2 tablespoons of olive oil. Place the potatoes on the greased baking tray and roast for 20 minutes, turning once.  Spread the sliced onion on top of the potatoes and roast until the potatoes are well browned, about 20 minutes, turning once.  If you like potatoes extra crispy, cook for 10 more minutes.  Serves 4.
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