| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Side dish, Two thumbs | 4 | Servings | ||
INGREDIENTS
| 2 | lb | New potatoes, small are |
| Better | ||
| Rosefir or Yellow Finn are | ||
| Even better | ||
| Salt and pepper | ||
| 10 | Cloves fresh garlic | |
| Unpeeled | ||
| Fresh herb sprigs: | ||
| Rosemary, thyme sage leaves | ||
| Oregano |
INSTRUCTIONS
Preheat the oven to 400 F. Leave the potatoes whole if small; cut into halves or quarters if large. Toss them in a baking dish with just enough oil to coat them (or spray them with cooking spray) and sprinkle with salt and pepper. Add the garlic and a few sprigs of fresh herbs; cover and roast for 35 to 40 minutes, until tender. If serving immediately, remove the herbs and season with salt and pepper to taste; or set them aside to use later. VARIATION Twice-Roasted Potatoes: This is a great way to use leftover roast potatoes. Preheat the oven to 450 F. If the potatoes are whole, cut them into halves, quarters, or large pieces. Toss with a little olive oil, salt, and pepper; bake in an uncovered dish until the potatoes are crisp and golden, about 20 to 25 minutes. Toss with chopped parsley or thyme and serve. Recipe By : Annie Somerville in "Fields of Greens" From: Date: 05/27 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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Nutrition (calculated from recipe ingredients)
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Calories: 13
Calories From Fat: <1
Total Fat: <1g
Cholesterol: 0mg
Sodium: 1.4mg
Potassium: 36.4mg
Carbohydrates: 2.8g
Fiber: <1g
Sugar: <1g
Protein: <1g