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Nutrition Facts

Serving Size 1 (208g)

Recipe makes 6 servings

Calories 240
Calories from Fat 83 (34%)
Amount Per Serving %DV
Total Fat 9.2g 14%
Saturated Fat 1.3g 6%
Monounsaturated Fat 6.6g
Polyunsaturated Fat 1.1g
Trans Fat 0.0g
Cholesterol 0mg 0%
Sodium 207mg 8%
Potassium 838mg 23%
Total Carbohydrate 36.5g 12%
Dietary Fiber 4.4g 17%
Sugars 1.6g
Protein 4.5g 8%

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Garlic Roasted Potatoes

Recipe #65469 | 1¼ hours | 10 min prep | add private note
Kim127

By: Kim127
Jun 24, 2003

This recipe is based on one from Mr. Food. Originally you are to discard the garlic, but personally, its my favorite part to eat, it gets brown and crispy. Yumm.

SERVES 6 (change servings and units)

Ingredients

  • 2 1/2-3 lbs potatoes, rinsed and chopped into about 1/2 inch pieces
  • 1/4 cup olive oil
  • 1 head garlic, separated and cloves sliced
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper

Directions

  1. 1
    Preheat oven to 450 degrees.
  2. 2
    Place potatoes into a 9 x 13 inch baking pan.
  3. 3
    Cover potatoes with the oil, garlic and pepper; mix to coat.
  4. 4
    Bake for 60-70 minutes, turning occasionally, until golden brown.

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Featured Reviews for This Recipe

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From: Lori Mama

On Jul 17, 2008

Wonderful potatoes! I especially liked the fresh garlic addition. Simple and easy. Just right.

0 people found this review helpful

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  • From: Little_Sister

    On Jun 1, 2008

    Perfect compliment to a cookout! Served with ketchup on the side along with our own smoked beef brisket recipe and baked beans. I tossed the potatoes only once after 20 minutes. I changed recipe to 4 servings so to compensate, I turned the oven off after 45 minutes and let the potatoes sit in the oven while it was cooling down for another 15 to 20 minutes. Not sure why anyone that didn't like garlic would choose this recipe in the first place but to us the garlic made this dish!

    0 people found this review helpful

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  • From: Ilysse

    On May 8, 2006

    I don't have to make this to know...I make it often and its one of my mom's standbys. I usually cook it on 400 and half way through I add a thickly sliced onion. Sometimes I add some seasoning like oregano and rosemary and eat it as a meal itself with some thick slices of feta cheese. Just to give you some other variations. Its a very versitile dish.

    6 people found this review helpful

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    From: riffraff

    On Jul 4, 2003

    I keep trying every variation of this recipe I find. LOVE your rendition. Slicing the garlic gives it a different taste than mincing or crushing. Instructions were clear and easy to follow and worked perfectly.

    5 people found this review helpful

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  • Read all 35 reviews

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