Adapted from Joie de Vivre by Robert Arbor and Katherine Whiteside
Since this book seems to be staying in my head, I'm going to pass another recipe from it along to you. The author credits his cousin Nicole for this recipe, and I think you'll like it a lot. I do recommend that you check this book out for yourself. It's very pretty, and so far all the recipes I've tried from it really work, and there are a lot more I still want to try.
These potatoes are a great substitute for French fries (although the French don't call them that).
This is totally unrelated to this recipe, but Ann Patchett (Ann Patchett who wrote Bel Canto, a wonderful book) wrote this piece on Gourmet magazine's blog about why it's better to eat at home. I couldn't agree more so check it out to see her seven good reasons.
10 garlic cloves, 5 mashed and 5 whole
¾ cup olive oil
Salt and pepper
6 Yukon gold potatoes, peeled and kept in water to preserve color (Obviously, if you're going to cook them immediately, don't put them in water. Whatever you do, pat them dry before you put them in the olive oil mixture.)
Preheat oven to 375 degrees.
Cut the peeled potatoes in half lengthwise, and make 3 to 4 wedges from each half. Mix the garlic, olive oil, salt, pepper, and rosemary in a bowl. Put the potatoes in the bowl and toss to coat with the olive oil mixture. Arrange the potato wedges on a sheet pan, one by one so that the rounded part is on the pan, and cook in the oven until tender and brown, about 30 to 35 minutes.