Roasted Potatoes with Caramelized Garlic
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INGREDIENTS
- 1 tb Sugar
- 1/4 c Balsamic vinegar
- 2 tb White wine
- Black Pepper ; freshly ground
- 4 tb olive oil
- 1/3 c fresh basil ; Chopped
- 6 red boiling potatoes ; (up to 8), unpeeled, in 1-inch chunks
- 16 cloves garlic ; (up to 18), peeled and sliced
- 1 tb Chopped fresh parsley
INSTRUCTIONS
Put 2 tb. olive oil in the bottom of a 9 x 13" baking dish; heat in oven for 5 minutes. Add potatoes, tossing to coat them. Roast potatoes, turning occasionally, at 425 F. for 30 to 35 minutes or until tender. While potatoes are baking, prepare garlic. In a small skillet, heat 2 tb. olive oil; add garlic. Cover pan and cook over very low heat for 5 to 8 minutes until garlic is tender. Sprinkle with sugar and stir until garlic is golden. Add vinegar, wine and basil. Simmer 2 minutes. Spoon over roasted potatoes. Sprinkle with pepper and parsley; serve. Yield: 4 to 6 servings. From 1993 "Shepherds Garden Seeds Catalog," pg. 31.
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Batch (1495g) | ||
| Recipe Makes: 1 | ||
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| Calories: 1284 | ||
| Calories from Fat: 144 (11%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 16g | 21 % | |
| Saturated Fat 2.4g | 12 % | |
| Monounsaturated Fat 10g | ||
| Polyunsanturated Fat 2.6g | ||
| Cholesterol 0mg | 0 % | |
| Sodium 98mg | 3 % | |
| Potassium 6291.9mg | 166 % | |
| Total Carbohydrate 264.5g | 78 % | |
| Dietary Fiber 24.1g | 96 % | |
| Sugars, other 240.4g | ||
| Protein 29.8g | 43 % | |
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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. |
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Calories per serving: 1284
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