← Back to Search Results roasting
oven-roasted-potatoes-with-rosemary-amp-whole-garlic-cloves

Photo by: Shutterstock, stock photo of a similar dish.
Comments: 1
 

Recipe

Yield : Serves two

Ingredients

  • Olive oil, for greasing the pan
  • 2 medium-sized baking potatoes
  • 8 cloves garlic, unpeeled
  • 1 teaspoon chopped fresh rosemary or a pinch of dried
  • 2 tablespoons butter, cut into small pieces
  • Salt
  • Pepper

Equipment:

  • Medium saucepan
  • 9 × 9-inch baking pan
  • Colander

Directions

1. Preheat the oven to 450°F.

2. Fill a medium saucepan halfway with water and bring to a boil over high heat.

3. Lightly grease a 9-inch square baking pan with the olive oil.

4. Cut the potatoes in half lengthwise. Cut each half into 4 wedges.

5. When the water boils, add the potatoes and blanch for 3 minutes.

6. Drain the potatoes well in a colander and transfer to the prepared baking pan.

7. Trim the nibs off the top of the garlic cloves (but do not peel them), and add the cloves to the potatoes. Sprinkle on the rosemary and dot with butter. Season with salt and pepper.

8. Bake in the center of the oven for 15 minutes. Turn the potatoes and bake for 15 minutes more or until browned all over and cooked through.


© 1993, 2007 Bob Sloan and Paul Hanson
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information includes 1 tablespoon of oil to grease the pan and 1/8 teaspoon of added salt per serving.

344kcal (17%)
307mg (13%)
41g
5g
19g (29%)
0g
8g (42%)
8g
1g
31mg (10%)
2g
5g
53mg
951mg
98mcg RAE (3%)
46mg (76%)
52mg (5%)
2mg (11%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
  • MidniteBaker

    02.28.12 Flag comment

    This recipe is soo good and easy. It helps to blanch the potatoes before baking. I used convect bake and was able to cut 8 minutes off the bake time. Also, since my family loves roasted garlic, I doubled the recipe amount. And do leave the skin on the garlic, otherwise, you may overcook it. Do try this recipe, very easy and delicious, too.

 

Explore Cookbooks on Cookstr

the-vegetable-dishes-i-cant-live-without The Vegetable Dishes I Can'...
by Mollie Katzen, Greg Atkinson
cook-with-jamie Cook with Jamie
by Jamie Oliver
the-sweet-life The Sweet Life
by Kate Zuckerman
the-provence-cookbook The Provence Cookbook
by Patricia Wells
everyday-chinese-cooking Everyday Chinese Cooking
by Katie Chin, Leeann Chin
the-new-basics-cookbook The New Basics Cookbook
by Sheila Lukins, Julee Rosso
mom-a-licious Mom-a-Licious
by Domenica Catelli
baked-new-frontiers-in-baking Baked: New Frontiers in Baking
by Matt Lewis, Renato Poliafito
the-whole-beast-nose-to-tail-eating The Whole Beast: Nose to Ta...
by Fergus Henderson
salmon-a-cookbook Salmon: A Cookbook
by Diane Morgan
lucindas-authentic-jamaican-kitchen Lucinda's Authentic Jamaica...
by Lucinda Scala Quinn
125-best-cupcake-recipes 125 Best Cupcake Recipes
by Julie Hasson
amor-y-tacos Amor Y Tacos
by Deborah Schneider
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?