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Roasted Variegated Potatoes With Garlic and Rosemary

HOWARD L. PUCKETT
Yield 4 servings (serving size: 3 potatoes)
Blanching the potatoes and garlic before roasting decreases the cooking time significantly.

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)

Nutrition 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

How to Make It

  1. Preheat oven to 425°.

  2. 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.

  3. 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.