Roast Potatoes With Garlic And Rosemary
- Total Time
- 2 hours
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 2pounds red-skinned or Yukon gold potatoes
- 3tablespoons olive oil
- 1tablespoon rosemary
- 12cloves garlic, with their skins intact
- Coarse salt and freshly ground pepper to taste
Nutritional analysis per serving (6 servings)
187 calories; 7 grams fat; 1 gram saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 29 grams carbohydrates; 3 grams dietary fiber; 1 gram sugars; 4 grams protein; 383 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Opt out or contact us anytime. See our Privacy Policy.
Opt out or contact us anytime. See our Privacy Policy.
Preparation
- Step 1
Preheat the oven to 350 degrees. Peel away any damaged bits from the potatoes, leaving a generous amount of skin. Cut the potatoes in half, or quarters if they are large.
- Step 2
Pour the oil over the bottom of a baking dish large enough to hold the potatoes without crowding them in one layer. (You may need two dishes; a cast-iron pan will also do.) Add the potatoes, rosemary and garlic, season them with salt and pepper and stir them so they are coated with the oil. Bake for one to one-and-a-half hours, turning the potatoes from time to time.
- If you are cooking the potatoes at the same time as the pork, the temperature should be turned up for the last 20 to 30 minutes. Check to make sure they will not be overcooked.
Private Notes
Comments
Delicious way to cook potatoes. I used a combination of small Yukon golds and larger red potatoes that I cut up. I did them in a cast-iron pan, which I shook now and then.
Going to try this tonight, but confused by “garlic with their skin intact”. I’m sure that helps the cloves stay moist, but is the expectation that each dinner guest releases his or her own cloves from their little skin jackets, that they eat them, or, that the garlic just flavors the potatoes without being eaten? If anyone’s out there who has experience with this recipe, I’d love your response. Thanks!
Recipe was okay, but the potatoes started to dry out midway. I added some broth to the bottom of the pan and that helped.
Delicious way to cook potatoes. I used a combination of small Yukon golds and larger red potatoes that I cut up. I did them in a cast-iron pan, which I shook now and then.
Advertisement