Potatoes Roasted With Garlic And Rosemary
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Potatoes | 4 | Servings | ||
INGREDIENTS
| 4 | Baking potatoes, peeled | |
| 1/4 | c | Olive oil |
| 4 | Cloves garlic, unpeeled | |
| 1 | t | Dried rosemary, crumbled |
| 1/4 | t | Salt |
INSTRUCTIONS
Preheat oven to 375. Cut the potatoes in half lengthwise, then crosswise into 1 inch thick pieces. IN a 13 by 9 by 2 inch baking dish, stir together the oil, garlic and rosemary and bake uncovered for 5 minutes.. Add the potatoes and bake uncovered, turning occasionally until tender and crispy brown, 30 to 40 minutes. Sprinkle with salt. Serve hot or at room temperature. Recipe by: Readers Digest Cook Now, Serve Later, 1989 Posted to MC-Recipe Digest V1 #1025 by njwwb <njwwb@ibm.net> on Jan 20, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 288
Calories From Fat: 121
Total Fat: 13.7g
Cholesterol: 0mg
Sodium: 158.9mg
Potassium: 910.1mg
Carbohydrates: 38.2g
Fiber: 4.8g
Sugar: 1.7g
Protein: 4.5g