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

Look for bags of colorful baby potatoes, which cook quickly. If you can't find them, use halved fingerling potatoes. Squeeze the soft roasted garlic out of the skins, and enjoy with the potatoes.

Robin Bashinsky
Recipe by Cooking Light April 2013

Gallery

Johnny Autry; Styling: Cindy Barr

Recipe Summary

hands-on:
10 mins
total:
36 mins
Yield:
Serves 4 (serving size: 2/3 cup)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 450°.

    Advertisement
  • Remove white papery skin from garlic head; separate but do not peel cloves. Place garlic, olive oil, potatoes, thyme sprigs, and rosemary sprigs in a large bowl; toss to coat. Arrange potato mixture on a foil-lined jelly-roll pan. Sprinkle evenly with 1/4 teaspoon kosher salt and pepper. Bake at 450° for 25 minutes, stirring after 13 minutes. Sprinkle with 1/8 teaspoon kosher salt and parsley.

Nutrition Facts

173 calories; fat 7g; saturated fat 1g; sodium 208mg.
Advertisement
Advertisement