Roasted Variegated Potatoes With Garlic and Rosemary

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

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Nutritional Information

Amount per serving
  • Calories: 181
  • Calories from fat: 18%
  • Fat: 3.7g
  • Saturated fat: 0.5g
  • Monounsaturated fat: 2.5g
  • Polyunsaturated fat: 0.4g
  • Protein: 4.8g
  • Carbohydrate: 33.8g
  • Fiber: 3.4g
  • Cholesterol: 0.0mg
  • Iron: 2.6mg
  • Sodium: 161mg
  • Calcium: 55mg

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

  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.
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