Instructions: 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

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