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roasting
Oven-Roasted Potatoes with Rosemary & 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%)
 

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  • 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.

 

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