Roasted Potatoes With Caramelized Garlic
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Sami | Harned 1994, Herb/spice, Side dish, Vegetables | 1 | Batch |
INGREDIENTS
| 6 | To 8 red boiling potatoes | |
| unpeeled in 1" chunks | ||
| 4 | T | Olive oil |
| 16 | To 18 garlic cloves | |
| peeled and sliced | ||
| 1 | T | Sugar |
| 1/4 | c | Balsamic vinegar |
| 2 | T | White wine |
| 1/3 | c | Chopped fresh basil |
| Freshly ground pepper | ||
| 1 | T | Chopped fresh parsley |
INSTRUCTIONS
Put 2 tb. olive oil in the bottom of a 9 x 13" baking dish; heat in oven for 5 minutes. Add potatoes, tossing to coat them. Roast potatoes, turning occasionally, at 425 F. for 30 to 35 minutes or until tender. While potatoes are baking, prepare garlic. In a small skillet, heat 2 tb. olive oil; add garlic. Cover pan and cook over very low heat for 5 to 8 minutes until garlic is tender. Sprinkle with sugar and stir until garlic is golden. Add vinegar, wine and basil. Simmer 2 minutes. Spoon over roasted potatoes. Sprinkle with pepper and parsley; serve. Yield: 4 to 6 servings. From 1993 "Shepherd's Garden Seeds Catalog," pg. 31. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 737
Calories From Fat: 488
Total Fat: 55.3g
Cholesterol: 0mg
Sodium: 46mg
Potassium: 948.7mg
Carbohydrates: 52.3g
Fiber: 10.4g
Sugar: 23.3g
Protein: 9.1g