Try this Roasted Variegated Potatoes with Garlic And Rosemary recipe, or contribute your own.
Suggest a better descriptionPreheat oven to 425?. Remove white papery skin from garlic head (do not peel or separate cloves). Place potatoes and garlic in a saucepan. Cover with water; bring to a boil. Drain immediately; pat dry. Combine the chopped rosemary, oil, salt, and pepper in a large bowl; add potatoes, tossing to coat. Arrange potatoes and garlic on a jelly roll pan. Bake at 425? for 30 minutes or until tender, stirring occasionally. Separate the garlic head into cloves, and discard skins; serve with potatoes. Garnish with rosemary sprigs, if desired. Recipe by: Cooking Light Posted to EAT-LF Digest by Sherilyn
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Serving Size: 1 Serving (385g) | ||
Recipe Makes: 4 servings | ||
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Calories: 304 | ||
Calories from Fat: 11 (4%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.2g | 2 % | |
Saturated Fat 0.2g | 1 % | |
Monounsaturated Fat 0.6g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 0mg | 0 % | |
Sodium 23.3mg | 1 % | |
Potassium 1620.5mg | 43 % | |
Total Carbohydrate 67.3g | 20 % | |
Dietary Fiber 8.6g | 34 % | |
Sugars, other 58.7g | ||
Protein 7.8g | 11 % | |
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: 304
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