| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Italian | Vegetable | 6 | Servings |
INGREDIENTS
| 3 | lb | Small new potatoes |
| 2 | t | Kosher salt plus enough for |
| sprinkling | ||
| 4 | T | Extra-virgin olive oil |
| divided use | ||
| Black pepper, coarsely | ||
| ground | ||
| 1 | 4-inch sprig fresh rosemary | |
| leaves only | ||
| 2 | Cloves garlic, minced | |
| OCT 95 |
INSTRUCTIONS
Heat oven to 450 degrees. Clean potatoes but do not peel. Place in pot with water to cover; add 2 teaspoons salt. Bring water to boil and cook until barely tender, about 8 minutes. Drain water and rinse potatoes with cold water until cool enough to handle. Cut into quarters. Place cut potatoes in a heavy roasting pan and drizzle with 2 tablespoons of the olive oil, tossing to coat. Sprinkle with salt and pepper. Roast for 30 minutes, tossing often, until potatoes begin to brown. Toss with the remaining olive oil and the rosemary leaves. Roast for another 25 minutes, tossing often, until a dark golden brown. About 15 minutes before they are done, toss in garlic. Potatoes may be cooled to room temperature at this point and held, covered, at room temperature. Reheat at 375 degrees for 15 minutes or until heated through. Do not refrigerate. Makes 6 servings. NUTRITIONAL ANALYSIS: Each serving contains 233 calories, 9 g fat (35% of calories from fat), no cholesterol and 894 mg sodium. NOTE: See "Roast Tenderloin Stuffed W/Italian Vegetables" for other menu items and a countdown for a sit-down dinner. ARKANSAS GAZETTE-DEMOCRAT Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 4
Calories From Fat: <1
Total Fat: <1g
Cholesterol: 0mg
Sodium: <1mg
Potassium: 14.3mg
Carbohydrates: <1g
Fiber: <1g
Sugar: <1g
Protein: <1g