Peel a wide strip from around the middle of each potato. In a kettle combine potatoes and garlic with enough salted water to cover by 2 inches and boil until potatoes are just tender, about 15 minutes. Drain mixture. Transfer potatoes to a bowl and transfer garlic to a blender. Add to blender lemon juice, oil, and salt and pepper to taste and puree dressing. In the bowl toss potatoes with dressing and parsley. Potatoes may be prepared 4 hours ahead and kept covered. Serve potatoes warm or at room temperature. Serves 6. Gourmet May 1994
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|Serving Size: 1 Serving (1398g)|
|Recipe Makes: 1|
|Calories from Fat: 140 (13%)|
|Amt Per Serving||% DV|
|Total Fat 15.6g||21 %|
|Saturated Fat 2.4g||12 %|
|Monounsaturated Fat 9.9g|
|Polyunsanturated Fat 2.3g|
|Cholesterol 0mg||0 %|
|Sodium 90.3mg||3 %|
|Potassium 6258.9mg||165 %|
|Total Carbohydrate 220.9g||65 %|
|Dietary Fiber 24.2g||97 %|
|Sugars, other 196.7g|
|Protein 26.9g||38 %|
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Calories per serving: 1089
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