| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | 6 | Servings | ||
INGREDIENTS
| 2 | Garlic cloves, halved | |
| Extra-virgin olive oil | ||
| 2 | T | Fresh rosemary leaves |
| 3 | lb | Potatoes, 30 to 40 |
| scrubbed | ||
| yellow-finn new or | ||
| fingerling potatoes | ||
| 1 1/2 | lb | Coarse salt |
| 1/4 | c | All-purpose flour |
| 1 | c | Sour cream |
| 1 1/2 | t, 0 Other Carbohydrates |
INSTRUCTIONS
Heat oven to 450 degrees. Rub the garlic over the bottom and sides of a 12-inch-round gratin dish or a cast-iron skillet. Brush a thin layer of olive oil over the pan. Sprinkle the rosemary over the bottom of the pan, and place the potatoes in a snug layer on top. In a large bowl, whisk together the salt and flour. Slowly stir in 1/2 cup water until thoroughly combined. Pour the salt mixture over the potatoes in an even layer, making sure to fill in any gaps between the potatoes. Roast potatoes 1 hour and 15 minutes. Remove pan from oven, and let potatoes cool 5 minutes. Invert pan onto a serving platter or into a large bowl. Drizzle potatoes with olive oil, and serve with sour cream. Serves 6. Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net " Per serving: 103 Calories (kcal); 8g Total Fat; (69% calories from fat); 2g Protein; 6g Carbohydrate; 17mg Cholesterol; 42697mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; Recipe by: Martha Stewart Converted by MM_Buster v2.0n.
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Nutrition (calculated from recipe ingredients)
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Calories: 270
Calories From Fat: 69
Total Fat: 7.9g
Cholesterol: 19.9mg
Sodium: 43996.3mg
Potassium: 1031.3mg
Carbohydrates: 45.1g
Fiber: 5.2g
Sugar: 3.1g
Protein: 6g