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Red Potatoes Tossed in Roasted-Garlic Butter with Sage and Bacon

Red Potatoes Tossed in Roasted-Garlic Butter with Sage and Bacon

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  • 12 large garlic cloves, peeled
  • 3 tablespoons butter, room temperature
  • 3 pounds 1- to 1 1/2-inch-diameter red-skinned potatoes
  • 4 teaspoons dried rubbed sage
  • Fresh sage sprigs (optional)

Recipe Preparation

  • Preheat oven to 400°F. Combine garlic and oil in small ovenproof dish; cover tightly with foil. Bake until garlic is very tender, about 35 minutes. Cool slightly. Transfer garlic and oil to processor; add butter and process until almost smooth. Transfer garlic butter to small bowl.

  • Sauté bacon in heavy large skillet over medium heat until crisp, about 4 minutes. Using slotted spoon, transfer bacon to paper towels to drain. DO AHEAD Garlic butter and bacon can be made 1 day ahead. Cover separately and chill. Bring garlic butter to room temperature before using.

  • Cook potatoes in large pot of boiling salted water until just tender, about 15 minutes. Drain. Cut potatoes in half; transfer to heavy large skillet. Add garlic butter, bacon, and dried sage and toss over medium-high heat until potatoes are heated through, about 6 minutes. Season to taste with salt and pepper. Transfer potatoes to bowl. Garnish with sage sprigs, if desired.

Recipe by Betty RosbottomReviews Section



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