The crisp, cool air of autumn is blowing into our yards and across our dinner tables. Simmering stews and oven-baked roasts are officially appropriate as the heat dwindles and new fruits and vegetables begin to blossom. Roasted chicken, rosemary potatoes, caramelized veggies and a peach-berry pie... It’s time to break out the comforting flavors and enjoy fresh fall produce from a San Diego-based stand.
3 lbs assorted fingerling potatoes
2 full bulbs of fresh garlic (separated & peeled)
1⁄2 cup olive oil
1 tablespoon granulated garlic
1⁄2 teaspoon pepper
1⁄4 teaspoon sea salt
3 sprigs of fresh rosemary
Preheat oven to 350°. Cut fingerling potatoes in quarters and place in a large bowl with garlic cloves; top with olive oil, granulated garlic, sea salt and pepper. Remove rosemary from stem and add to mixture. On a sheet pan lined with parchment paper or foil, place potatoes and garlic mixture evenly throughout the pan. Bake at 350° for 45 minutes.
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