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2014-8-25 16:27 上传
Prep Time: 15 minutes Cook Time: 1 hour, 15 minutes Total Time: 1 hour, 30 minutes Yield: Serves 4-6
Ingredients（材料）：
6 medium sized russet potatoes, peeled? cup olive oil (butter or other oil will work as well; a butter/olive oil combination is very good too)
(6个中等大小黄褐色的土豆，去皮。1/4杯橄榄油（黄油或其他油也可以；黄油/橄榄油的混合也是很好的）)
1/2tsp kosher salt(1/2茶匙的适量的盐)
1/2tsp cracked black pepper(1/2茶匙碎的黑胡椒)
1 whole garlic bulb broken into about 4 pieces (optional)
(1个完整的蒜分成四瓣（随个人喜欢）)
Instructions(做法)：
1、Parboil the potatoes in salted water for about 5 minutes. Some people prefer to boil them longer; up to 8 minutes or so. This will produce a thicker and crispier jacket to the potato if you prefer.
(将土豆在盐水里煮5分钟煮到半成熟。一些人喜欢煮它更久一点，8分钟这样子。如果你喜欢，这能使土豆更浓厚和易碎的外皮)
2、Meanwhile in a 375 degree F oven, heat a baking pan of sufficient size to hold your potatoes without crowding them. A glass or metal pan is fine, as long as it is well heated beforehand. This will help to prevent the potatoes from sticking to the pan.
(与此同时在375华氏度的烤箱里加热一个足够能装你的土豆，土豆不会挤到一起。一个玻璃或金属的烤盘都行，只要能事先方便加热。这能防止土豆会粘在烤盘。)
3、After parboiling, drain the potatoes and let them stand for 5 minutes. Then toss the potatoes with the olive oil, salt, pepper and garlic cloves.
(煮好半熟之后，把水倒掉使得土豆静置5分钟，然后把土豆拿去和橄榄油，盐，黑胡椒，蒜一起调味)
4、Transfer the seasoned potatoes, garlic and oil to the hot baking pan. These should sizzle as they hit the pan; a good indication that they will not stick.
(转移已经调味的土豆，大蒜和油到热的烤盘。他们会受到热的烤盘发出嘶嘶声，这能表明他们不会粘住)
5、Roast the potatoes for about 60-75 minutes or until they are nicely golden brown all over, turning them every 20 minutes or so.
(烤它大概60-75分钟或者直到它们全部有很好的金黄色，每隔20分钟翻动它们)
6、After the first 10 minutes, give the pan a shake to make sure the potatoes are not stuck to it.
(在第一个10分钟之后，要晃动一下烤盘来确保土豆不会粘住)
7、The roasted garlic will have to be removed before the potatoes are finished as it generally cooks faster. 45 minutes or less should be enough to fully cook the roasted garlic.
(在土豆做好之前把烤的大蒜拿掉因为它通常煮得更快。45分钟或者再少一点时间足以完成烤大蒜)
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