| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Cookbook, Oregon, Potatoes | 6 | Servings | ||
INGREDIENTS
| 6 | Potatoes, peeled and | |
| quartered | ||
| 2 | T | Oil |
| 6 | Cloves garlic, peeled and | |
| lightly crushed | ||
| Salt and pepper to taste |
INSTRUCTIONS
Place potatoes in water (to cover), and bring to a boil for 2 minutes. Drain thoroughly and cool. Preheat oven to 400 degrees. Spread oil over bottom of heavy large pan, which will hold potatoes in a single layer . Add crushed garlic cloves. Roast in oven for about 45 minutes, shaking pan and turning potatoes several times, until potatoes are golden brown and tender. Remove garlic cloves if they begin to turn dark brown. Sprinkle with salt and pepper if desired. Add a little more oil if pan seems dry. Source: Savor the Flavor of Oregon, A Cookbook Compiled by The Junior League of Eugene, Oregon. 1990. ISBN: 0-9607976-1-0 Scanned and Busted for you by Brenda Adams <adamsfmle@sprintmail.com> Recipe by: Savor the Flavor of Oregon (Jr. League/Eugene)
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Nutrition (calculated from recipe ingredients)
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Calories: 187
Calories From Fat: 43
Total Fat: 4.8g
Cholesterol: 0mg
Sodium: 11.6mg
Potassium: 786.7mg
Carbohydrates: 33.1g
Fiber: 4.1g
Sugar: 1.5g
Protein: 3.9g