Ten cloves of garlic sounds like a lot, but it sweetens and mellows as it roasts and doesn’t overpower at all. If you want to make this dish vegan, just trade the butter intended for serving with a little olive oil.
- 1 lb. small (2-inch) white or red potatoes
- 10 garlic cloves
- 1 Tbsp. olive oil
- 1 tsp. fresh rosemary, chopped
- 1/4 tsp. salt
- 1/4 tsp. pepper
- 1 tsp. butter
- 2 Tbsp. fresh parsley, chopped
- Preheat the oven to 400ºF. Lightly coat a large baking dish with cooking spray.
- In a large mixing bowl, add the whole potatoes, garlic cloves, olive oil, rosemary, salt and pepper. Mix thoroughly (hands work best) until the potatoes are coated evenly with the oil and spices.
- 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, about 25 minutes. Transfer to a serving bowl, mix with butter. Sprinkle with parsley and 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.
In 1987, the National Garden Association began the tradition of honoring the horticultural world with an April week devoted to highlighting the benefits of gardening. In 2003, one week became four, and today April is National Garden Month. Throughout this early spring month, the National Garden Association shares tips and resources for growing a variety of plants.