Rosemary-Roasted Potatoes

Recipe Ingredients

1 1/2 lbs	681g / 24oz	Small red-skinned potatoes - scrubbed
2		Garlic cloves - peeled, bruised
1 1/2 tablespoons	22ml	Olive oil - (to 2)
1/2 teaspoon	2.5ml	Crushed or finely chopped fresh rosemary
		Salt - to taste
		Freshly-ground black pepper - to taste
1 tablespoon	15ml	Water or vegetable broth
		Splash of balsamic vinegar - (optional)

Recipe Instructions

Preheat oven to 425 degrees. Halve or quarter potatoes lengthwise into bite-size pieces. Place them in 13- by 9-inch gratin dish or shallow baking dish, and add garlic, oil and rosemary, and salt and pepper to taste; don't under salt potatoes or they'll taste flat. Sprinkle water or broth over potatoes, then spread evenly in dish.

Cover dish with lid or foil, leaving a gap so steam can escape. Place dish on center oven rack, and cook potatoes for 15 minutes. Remove covering, and stir potatoes. Bake, until they test done when pierced with a paring knife, about 15 minutes. Remove from oven, and sprinkle 1 teaspoon of balsamic vinegar over potatoes, stirring to coat. Serve hot.

This recipe yields 4 to 5 servings.

Per Serving: 240 Cal; 4g Prot; 6g Total Fat (1 Sat. Fat); 44g Carb.; 0mg Chol; 14mg Sod.; 4g Fiber.

Variation: Add 1 small onion, halved and thinly sliced, to the potatoes and cook as directed.

Source:
Vegetarian Times, March 2002

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