Preheat oven to 425F.
Stew 4 of the garlic cloves, peeled, in about 1/4 cup Olive Oil for 10 minutes. Remove the garlic and reserve.
While the garlic is stewing, scrub the potatoes and chop into approx. 3/4-inch pieces. Bring to a boil starting with cold salted water, boil for 5 minutes, and drain.
Return potatoes to pot, gently toss with garlic oil, 1/2 tsp salt, and 1/2 tsp freshly ground black pepper. Dump potatoes & oil into a nonstick 13x18 baking dish and roast for 30-40 minutes, shaking the pan and/or turning the potatoes occasionally so that they brown evenly.
While the potatoes are cooking, finely chop as much of the reserved stewed garlic as you want to use. When the potatoes come out of the oven, toss them in a bowl with the garlic, parsley, lemon zest, a little more Olive Oil, and salt and pepper to taste.
Optional: Add 1 clove of minced raw garlic at this point for another layer of garlickiness.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (99g)|
|Recipe Makes: 2|
|Calories from Fat: 2 (3%)|
|Amt Per Serving||% DV|
|Total Fat 0.3g||0 %|
|Saturated Fat 0.1g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0mg||0 %|
|Sodium 8.7mg||0 %|
|Potassium 464.5mg||12 %|
|Total Carbohydrate 18.1g||5 %|
|Dietary Fiber 2.8g||11 %|
|Sugars, other 15.3g|
|Protein 2.4g||3 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 78
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.