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Nutrition Facts
Serving Size 1 (186g) Recipe makes 2 servings
Calories 196
Calories from Fat 63		(32%)
Amount Per Serving		%DV
	Total Fat 7.0g	10%
	Saturated Fat 1.0g	4%
	Monounsaturated Fat 4.9g
	Polyunsaturated Fat 0.8g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 11mg		0%
Potassium 812mg		23%
Total Carbohydrate 30.1g		10%
	Dietary Fiber 3.1g	12%
	Sugars 1.8g
Protein 3.8g		7%
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Recipe #353889 | 55 min | 10 min prep | add private note

⁽²⁾ RATE IT NOW Print Recipe

By: JackieOhNo!
Feb 4, 2009

Serves 2, but can easily be doubled or tripled. Just throw these in the oven and let them roast while you prepare the rest of your meal. The aroma will be wonderful.

SERVES 2 (change servings and units)

Ingredients

3/4 lb red potatoes
6 unpeeled large garlic cloves, flattened
1 tablespoon olive oil
1/4 teaspoon dried rosemary, crumbled
salt & freshly ground black pepper, to taste

Directions

1
Preheat oven to 450 degrees. Cut potatoes into 1-1/4" wide wedges. Combine potatoes, garlic, oil, and rosemary in 8-inch square baking dish. Season generously with salt and pepper. Roast until potatoes are tender and crusty, stirring occasionally, about 45 minutes. Discard garlic; serve potatoes hot.

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Featured Reviews for This Recipe

From: justcallmetoni

On Feb 16, 2009

I love roasted potatoes in all forms and they are a frequent accompaniment to my dinners and lunches. The same might be said of garlic. I made these replacing the dried rosemary with the equivalent amount of fresh herbs. The potatoes were perfectly cooked but I think keeping the garlic in the skin meant very little of their flavor infused the spuds. I ended up serving the garlic with the potatoes. Maybe halving the cloves would have worked a little better. Thanks for another spud adventure.

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From: smellyvegetarian

On Feb 22, 2009

These are tasty taters! Given Toni's review I chose to mince the garlic and toss it with the potatoes and spices before baking. I used russet potatoes, and did not have to roast them for the entire 45 minutes. Thanks for posting! Made for Healthy Choices 2008.

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