Rosemary Garlic Roasted Red Potatoes |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 6 |
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Roasted garlic and fresh rosemary make this potato dish special enough for company. From Light and Tasty’s Feb/March 2006 issue. Ingredients:
2 lbs small red potatoes, quartered |
1/2 medium onion, cut into chunks |
1 large whole head of garlic, outer skin removed and separated into unpeeled clove |
4 teaspoons olive oil |
1/2 teaspoon salt |
4 -5 fresh rosemary sprigs |
3 tablespoons dijon mustard |
1 1/2 tablespoons balsamic vinegar |
Directions:
1. Combine potatoes, onion, and unpeeled garlic cloves in large bowl; add oil and salt and toss to coat.
2. Arrange potato mixture in a single layer in a baking dish coated with nonstick cooking spray and top with rosemary sprigs.
3. Bake at 450 degrees for 15-17 minutes or until garlic is tender.
4. Remove garlic cloves to cool; stir potatoes and bake 5-8 minutes longer, or until potatoes are tender, stirring occasionally.
5. Discard rosemary.
6. Squeeze softened garlic into a large bowl and mash with a fork.
7. Add mustard and vinegar to mashed garlic, mix well, and stir gently into potato mixture.
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