Italian Veg - Roasted New Potatoes with Garlic and Herbs

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Roasted New Potatoes with Garlic and Herbs.

 

Recipe By :The Complete Italian Vegetarian Cookbook - Jack Bishop

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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1 1/2 pounds new potatoes -- scrubbed

1/4 cup extra-virgin olive oil

3 medium garlic cloves -- minced

6 large sage leaves -- minced

1 teaspoon minced fresh rosemary leaves

1 teaspoon salt

 

Soaking cubed potatoes in cold water helps them retain more moisture during

roasting and prevents them from sticking to the baking dish. Garlic and herbs

are added halfway through the roasting process so that they do not burn. Thyme

and/or oregano could be used in place of the combination of rosemary and sage.

 

Preheat the oven to 425F. Cut the potatoes into 1-inch cubes and place them in

a large bowl. Cover with cold water and set aside for 10 minutes.

 

Drain the potatoes (do not blot dry) and place them iin a baking dish large

enough to hold them in a single layer. Drizzle with 2 tablespoons of the oil

and toss to coat evenly. Roast, turning once, for 30 minutes.

 

Combine the remaining 2 tablespoons oil, garlic, sage, rosemary, and salt in a

small bowl. Drizzle over the partially roasted potatoes. Toss gently to

distribute the seasonings. Continue roasting, turning the potatoes

occasionally, until golden brown, 25 to 30 minutes more. Serve immediately.

 

 

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Per Serving (excluding unknown items): 257 Calories; 14g Fat (46.8% calories

from fat); 4g Protein; 31g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol;

544mg Sodium. Exchanges: 2 Grain(Starch); 0 Vegetable; 2 1/2 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0