Garlic Tater Wedges

[Guest guest]

Garlic Tater wedges

 

4 pounds small red potatoes, cut into wedges

1/3 cup olive or canola oil, divided

16 unpeeled cloves garlic

2 tablespoons minced fresh rosemary

1 teaspoon salt

1/3 cup white wine vinegar or cider vinegar

4 teaspoons Dijon mustard

3 teaspoons sugar

1/4 teaspoon pepper

1/3 cup chopped green onions

 

In a large bowl, combine the potatoes, 1 tablespoon of oil, garlic, rosemary and

salt. Pour into two 15-in. x 10-in. x 1-in. baking pans coated with nonstick

cooking spray. Bake, uncovered, at 450 degrees F for 25-30 minutes or until

potatoes are tender, stirring every 10 minutes.

 

In a small bowl, combine the vinegar, mustard, sugar, pepper and remaining oil

until smooth. Squeeze roasted garlic into vinegar mixture (discard skins). Pour

over potatoes and toss to coat. Sprinkle with onions.

 

 

 

 

 

[Guest guest]

wow!!!!! Sounds so good. I've got a bag of new red potatoes I need to use!

Judy