Ten cloves of garlic sounds like a lot, but it sweetens and mellows as it roasts, creating a rich accompaniment to the potatoes. If you want to make this dish vegan, just trade the butter intended for serving with a little olive oil.
- 1 lb. small potatoes
- 10 garlic cloves
- 1 Tbsp. olive oil
- 1 tsp. fresh rosemary, chopped
- ¼ tsp. salt
- ¼ tsp. pepper
- 1 tsp. butter
- 2 Tbsp. chopped fresh parsley
- Preheat oven to 400ºF. Lightly coat a large baking dish with cooking spray.
- In a large mixing bowl, toss together the potatoes, garlic, olive oil, rosemary, salt, and pepper.
- Arrange the potatoes in a single layer in the prepared baking dish. Cover with a lid or aluminum foil and bake for 25 minutes. Remove the lid or foil. Turn potatoes and bake uncovered until the potatoes are soft and slightly browned (20-25 minutes).
- Toss potatoes with butter and parsley to serve.
|Amount per serving|
|% Daily Value*|
|Total Fat 4.5g||6%|
|Saturated Fat 1g||6%|
|Trans Fat 0g|
|Polyunsaturated Fat 0.5g|
|Monounsaturated Fat 3g|
|Total Carbohydrate 23g||8%|
|Dietary Fiber 2.5g||10%|
|Total Sugars 1g|
|Sugar Alcohol 0g|
|Other Carbohydrate 19g|
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Small Potatoes, Garlic, Olive Oil, Parsley, Butter (sweet Cream), Salt, Rosemary, Black Pepper.
This slaw is colorful and delicious, and with the inclusion of sunflower seeds and cheese, it's the perfect dish to include in a kid's lunchbox to know they're getting a nice collection of nutrients to see them through the day. Serve with their favorite whole grain crackers--it's fun, tasty, and kid-friendly-weird spooned up on crackers.