Rosemary red potatoes
Yields 6 servings (3/4 cups each). 153 calories/serving Fat 4gm Carb 27gm Protein 4gm.
Ingredients:
|
1 large |
whole garlic bulb
|
2 pounds |
small red potatoes, quartered |
½ med |
onion, cut into chunks |
4 tsp |
olive oil |
½ tsp |
salt |
4-5 |
fresh rosemary sprigs |
3 tbsp |
Dijon mustard |
4 ½ tsp |
balsamic vinegar |
Directions:
Remove papery outer skin from garlic; separate into cloves, leaving them unpeeled. In a large bowl, combine potatoes, onion and garlic. Add oil and salt; toss to coat.
Arrange potato mixture in a single layer in a 15-in X 10-in X 1-in baking pan coated with cooking spray. Top with rosemary sprigs. Bake at 450 degrees for 15-17 minutes or until garlic is tender.
Remove garlic cloves; cool. Stir potato mixture; bake 5-8 minutes longer or until potatoes are tender, stirring occasionally. Discard rosemary. Squeeze softened garlic into a large bowl; mash with a fork. Add mustard and vinegar. Add potato mixture and stir gently to coat.
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