| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Potatoes | 4 | Servings | ||
INGREDIENTS
| 2 | T | Corn Oil |
| 2 | T | Olive Oil |
| 1 | Head Garlic * | |
| 1 | t | Dried Rosemary |
| 2 | Bay Leaves | |
| 1 1/2 | lb | Scrubbed New Potatoes |
| 1/2 | t | Salt |
| Fresh Ground Pepper |
INSTRUCTIONS
Separate garlic cloves but do not peel. Preheat oven to 325øF. Place oils, garlic cloves, rosemary and bay leaves in a 9 X 13 inch baking dish. Place the dish in oven and heat until oil is hot, about 5 minutes. While oil is heating, cut potatoes into quarters, or halves if small. Place potatoes in a bowl of cold water to prevent them from darkening. When oil is hot, drain potatoes and pat dry thoroughly with paper towels. Remove baking dish from oven and carefully place potatoes in dish. Lightly season with salt and pepper. Stir to coat with oil. Roast, shaking dish and turning potatoes every 15 minutes, until browned and cooked through, about 1-1/4 hours. Using a slotted spoon, transfer roasted potatoes and garlic to serving dish. Serve hot. Cut the ends off the cloves of garlic and squirt the garlic puree over the roasted potatoes. From: Syd's Cookbook. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/sydsbook.zip
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Nutrition (calculated from recipe ingredients)
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Calories: 66
Calories From Fat: 60
Total Fat: 6.8g
Cholesterol: 0mg
Sodium: 303.7mg
Potassium: 19.3mg
Carbohydrates: 1.4g
Fiber: <1g
Sugar: <1g
Protein: <1g