Garlic & Rosemary Potatoes

[Guest guest]

Garlic & Rosemary Potatoes

(Serves 6)

 

This fragrant dish is a big hit at parties. You almost can't add too

much garlic!

 

3 pound red bliss potatoes

1/4 cup olive oil

6-8 peeled garlic cloves, or more to taste, cut in half if large

3 tablespoons dried rosemary

Salt and pepper to taste

 

Preheat oven to 375 degrees.

 

Cut potatoes into 2-inch cubes. In a large bowl, mix the potatoes, oil,

garlic, and rosemary so that the potatoes and garlic are completely

coated. Sprinkle liberally with salt and pepper and mix again.

 

Pour the potato mixture into a large cast iron skillet, casserole dish,

or other oven-proof dish.

 

Roast the potatoes for 25 minutes at 375 degrees. Remove them from the

oven, and stir thoroughly with a spatula. Return the dish to the oven

and roast for an additional 45 minutes, or until the potatoes are

tender.

 

Adjust seasonings and serve.

 

Variations: Substitute a few potatoes with a sweet potato for a change

of color and flavor. (Don't use too many or the texture of the dish

will be different.) Or mix in some other potato varieties, such as blue

fingerlings. Small waxy potatoes such as red bless work best for this

dish, but other varieties, and for that matter, other root vegetables

such as carrots or parsnips, can be used in limited quantities.

 

 

Total calories per serving: 268

Carbohydrates: 43 grams

Sodium: 15 milligrams

Fat: 9 grams

Protein: 5 grams

Fiber: 4 grams

 

(Vegetarian Journal, Issue 1 2002, " Roasting for Flavor & Sweetness, "

Sally Bernstein)