Roasted Variegated Potatoes With Garlic And Rosemary

I never got away from Jesus, and Him crucified, and I found that when my people were gripped by this great evangelical doctrine of Christ and Him crucified, I had no need to give them instructions about morality. I found that one followed as the sure and inevitable fruit of the other… I find my Indians begin to put on the garments of holiness and their common life begins to be sanctified even in small matters when they are possessed by the doctrine of Christ and Him crucified.

David Brainerd

CATEGORY	CUISINE	TAG	YIELD
	Finnish	Potatoes	4	Servings

INGREDIENTS

1		Whole Garlic Head
4		Fingerling Potatoes
4		Yellow Finnish Potatoes
4		Red Potatoes
1	T	Chopped Fresh Rosemary
1	T	Olive Oil
1/4	t	Salt
1/4	t	Pepper
		Rosemary Sprigs, Optional

INSTRUCTIONS

Preheat oven to 425Â°. Remove white papery skin from garlic head (do
not peel or separate cloves). Place potatoes and garlic in a  saucepan.
Cover with water; bring to a boil. Drain immediately; pat  dry. Combine
the chopped rosemary, oil, salt, and pepper in a large  bowl; add
potatoes, tossing to coat. Arrange potatoes and garlic on a  jelly roll
pan. Bake at 425Â° for 30 minutes or until tender,  stirring
occasionally. Separate the garlic head into cloves, and  discard skins;
serve with potatoes. Garnish with rosemary sprigs, if  desired.  Recipe
by: Cooking Light  Posted to EAT-LF Digest by Sherilyn
<[email protected]> on  May 17, 1999, converted by MM_Buster
v2.0l.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 33 Calories From Fat: 31 Total Fat: 3.5g Cholesterol: 0mg Sodium: 145.9mg Potassium: 13.3mg Carbohydrates: <1g Fiber: <1g Sugar: <1g Protein: <1g