Roasted Variegated Potatoes With Garlic And Rosemary
| 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 425°. 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 425° 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 <sherilyn70@columbus.rr.com> on May 17, 1999, converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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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