Roasted Variegated Potatoes With Garlic and Rosemary

Roasted Variegated Potatoes With Garlic and RosemaryRecipe
HOWARD L. PUCKETT
Blanching the potatoes and garlic before roasting decreases the cooking time significantly.

Yield:

4 servings (serving size: 3 potatoes)

Recipe from

Cooking Light

Nutritional Information

Calories 181
Caloriesfromfat 18 %
Fat 3.7 g
Satfat 0.5 g
Monofat 2.5 g
Polyfat 0.4 g
Protein 4.8 g
Carbohydrate 33.8 g
Fiber 3.4 g
Cholesterol 0.0 mg
Iron 2.6 mg
Sodium 161 mg
Calcium 55 mg

Ingredients

1 whole garlic head
4 fingerling potatoes (1/2 pound)
4 yellow Finnish potatoes (1/2 pound)
4 small red or blue potatoes (1/2 pound)
1 tablespoon chopped fresh rosemary
1 tablespoon olive oil
1/4 teaspoon salt
1/4 teaspoon pepper
Rosemary sprigs (optional)

Preparation

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.