Rating: 4.5 stars
3 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 1
  • 5 star values: 2

Blanching the potatoes and garlic before roasting decreases the cooking time significantly.

Recipe by Cooking Light October 1997

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HOWARD L. PUCKETT

Recipe Summary

Yield:
4 servings (serving size: 3 potatoes)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 425°.

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  • 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.

Nutrition Facts

181 calories; calories from fat 18%; fat 3.7g; saturated fat 0.5g; mono fat 2.5g; poly fat 0.4g; protein 4.8g; carbohydrates 33.8g; fiber 3.4g; cholesterol 0mg; iron 2.6mg; sodium 161mg; calcium 55mg.
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