| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Sami |
Harned 1994, Herb/spice, Side dish, Vegetables |
1 |
Batch |
INGREDIENTS
| 6 |
|
To 8 red boiling potatoes unpeeled, in 1" chunks |
| 4 |
tb |
Olive oil |
| 16 |
|
To 18 garlic cloves peeled and sliced |
| 1 |
tb |
Sugar |
| 1/4 |
c |
Balsamic vinegar |
| 2 |
tb |
White wine |
| 1/3 |
c |
Chopped fresh basil |
|
|
Freshly ground pepper |
| 1 |
tb |
Chopped fresh parsley |
INSTRUCTIONS
Put 2 tb. olive oil in the bottom of a 9 x 13" baking dish; heat in oven
for 5 minutes. Add potatoes, tossing to coat them. Roast potatoes, turning
occasionally, at 425 F. for 30 to 35 minutes or until tender.
While potatoes are baking, prepare garlic. In a small skillet, heat 2 tb.
olive oil; add garlic. Cover pan and cook over very low heat for 5 to 8
minutes until garlic is tender. Sprinkle with sugar and stir until garlic
is golden. Add vinegar, wine and basil. Simmer 2 minutes. Spoon over
roasted potatoes. Sprinkle with pepper and parsley; serve.
Yield: 4 to 6 servings.
From 1993 "Shepherd's Garden Seeds Catalog," pg. 31.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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