Roasted Variegated Potatoes With Garlic and Rosemary

Roasted Variegated Potatoes With Garlic and Rosemary Recipe
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.

October 1997
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