Rosemary-Roasted Potatoes

[Guest guest]

Rosemary-Roasted Potatoes

 

4 to 5 servings

 

If you're looking for a simple potato dish to throw

together for dinner, this version is perfect. We start

cooking the potatoes covered, to create a little steam

and help draw out the flavor of the rosemary, then we

uncover the dish and continue to cook until the

potatoes are done. I serve these with veggie burgers

and a salad, or enjoy them for Sunday brunch with

eggs.

 

1 1/2 lbs. small red-skinned potatoes, scrubbed

2 cloves garlic, peeled and bruised

1 1/2 to 2 Tbs. olive oil

1/2 tsp. crushed or finely chopped fresh rosemary

Salt and pepper to taste

1 Tbs. water or vegetable broth

Splash of balsamic vinegar, optional

1. Preheat oven to 425°F. Halve or quarter potatoes

lengthwise into bite-size pieces. Place them in 13 x

9-inch gratin dish or shallow baking dish, and add

garlic, oil and rosemary, and salt and pepper to

taste; don't under salt potatoes or they'll taste

flat. Sprinkle water or broth over potatoes, then

spread evenly in dish.

2. Cover dish with lid or foil, leaving a gap so steam

can escape. Place dish on center oven rack, and cook

potatoes for 15 minutes. Remove covering, and stir

potatoes. Bake, until they test done when pierced with

a paring knife, about 15 minutes. Remove from oven,

and sprinkle 1 teaspoon of balsamic vinegar over

potatoes, stirring to coat. Serve hot.

Variation: Add 1 small onion, halved and thinly

sliced, to the potatoes and cook as directed.

 

PER serving: 240 CAL; 4 G PROT; 6 G TOTAL FAT (1 SAT.

FAT); 44 G CARB.; 0 MG CHOL; 14 MG SOD.; 4 G FIBER

 

 

 

 

 

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Language is an expression of thought. Everytime you speak, your mind is on

Parade Exodus 20:8-11 & Hebrews 4:9

 

 

 

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