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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (393g) Recipe makes 6 servings The following items or measurements are not included below: 1 kosher salt |
||
| Calories 459 | ||
| Calories from Fat 140 | (30%) | |
| Amount Per Serving | %DV | |
| Total Fat 15.7g | 24% | |
| Saturated Fat 2.7g | 13% | |
| Monounsaturated Fat 8.9g | ||
| Polyunsaturated Fat 2.5g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 32mg | 1% | |
| Potassium 1958mg | 55% | |
| Total Carbohydrate 82.8g | 27% | |
| Dietary Fiber 32.4g | 129% | |
| Sugars 2.0g | ||
| Protein 15.6g | 31% | |
Garlic Potatoes
By: Sue L
Aug 9, 2004
You gotta trust me on the amount of garlic. It gets so sweet from caramelizing, and is just about perfect to have a clove with every bite of potato. If you can't get the fingerling potatoes, just use new white potatoes and chop them into about 1-inch pieces.
SERVES 6
Ingredients
- 2 lbs tiny russian fingerling potatoes or chopped new white potatoes
- 6 bulbs of garlic, cloves peeled and separated (larger cloves halved)
- 1/3 cup olive oil
- 1-2 kosher salt
- 1 teaspoon cracked black pepper
- 1/4 cup fresh thyme leave
Directions
1
Preheat oven to 400°F.2
Toss all ingredients into a mixing bowl and stir until coated.3
Place potatoes and garlic onto a foil lined baking sheet.4
Bake at 400F for 30-35 minutes or until potatoes are tender (my potatoes were very small so time may vary slightly).5
Adjust seasonings if necessary, before serving.
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Browse similar recipes by category
- Course > Side Dishes
- Main Ingredient > Vegetables > Potatoes
- Cuisine > North American > United States
- Preparation > Time to Make > < 60 mins
- Preparation > Simple
- Preparation > Equipment > Oven
- Preparation > Presentation > Served Hot
- Occasion > Taste/Mood > Savory
- Dietary > Vegetarian > Vegan
Featured Reviews for This Recipe
From: BoSox Barb
On Nov 26, 2008
I totally trusted you on the garlic, Sue...and I'm glad I did!!! Absolutely TO DIE FOR!!! Making them again tomorrow for Thanksgiving dinner.
From: Sherrijax
On Oct 30, 2008
I too cut back on the garlic, but the dish was great. Loved the roasted garlic that was produced along with the potatos. Thanks!
From: Bergy
On Oct 17, 2004
These potatoes are pure garlic heaven. Love the fingerling potatoes I am so happy that I have enough left to make these again in a day or so. I love garlic when it gets really brown & crunchy. I served these with rack of lamb, fresh garden carrots, steamed, mixed wax & green beans also steamed picked in the garden 5 minutes before cooking. MMMM really fantastic dinner Thanks Sue — posted Aug 17, 2004,1 Added comments: I made these with roasted garlic, The garlic got very crisp -excellent flavor used raw potatoes with the garlic 350F for 45 minutes MM
From: Across the Ocean
On Aug 30, 2004
Sorry I didn't trust you Sue, and I only used half the garlic, but it was heaven. I also didn't have fresh thyme so I used dried roasmary instead. Thanks.
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