Put potatoes in a large saucepan with enough water to cover
by 3 inches. Add 2 teaspoons salt and bring to a boil over
high heat. Reduce heat to medium and cook, uncovered, for
15 minutes, until just tender when pierced with a fork.
Drain well. When cool enough to handle, cut potatoes into
quarters, transfer to a baking pan large enough to hold
them in a single layer, and set aside.
Preheat oven to 400 degrees.
In a food processor fitted with a metal blade, combine
roasted garlic, oil, vinegar and the remaining 1 teaspoon
salt; process until pureed. Pour garlic mixture over
potatoes, tossing to coat.
Bake for 15 minutes. Sprinkle with parsley, marjoram,
rosemary, thyme and pepper, tossing to coat. Bake 5 to 10
minutes longer, until potatoes begin to turn golden. Serve
warm.
Yield: 6 servings.
With its roasted garlic flavoring, this salad makes a
delicious accompaniment to pork or duck main dishes. The
recipe is from "The International Garlic Cookbook.".
