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.
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|Serving Size: 1 Batch (1495g)|
|Recipe Makes: 1|
|Calories from Fat: 144 (11%)|
|Amt Per Serving||% DV|
|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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Calories per serving: 1284
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