Garlicky Roasties for Thanksgiving
Roasted mini red potatoes, roasted in their skins, retain a deep, earthy taste and absorb less fat too. The garlic smooths, sweetens and mellows. Perfect for the holidays or any time.
Yield
8 servingsPrep
5 minCook
40 minReady
45 minLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | pounds |
potatoes
mini-reds or small new potatoes, washed |
|
| 4 | tablespoons |
olive oil
|
|
| 2 | heads |
garlic
whole peeled |
*
|
|
salt
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 907.2 | g |
potatoes
mini-reds or small new potatoes, washed |
|
| 6E+1 | ml |
olive oil
|
|
| 2 | heads |
garlic
whole peeled |
*
|
| 1 | x |
salt
to taste |
*
|
Directions
Preheat the oven to 450℉ (230℃).
Add the oil to a roasting pan, add the potatoes and garlic and toss to coat.
Sprinkle with salt.
Roast for 10 minutes and then reduce the heat to 400℉ (200℃).
Continue roasting for 25 to 35 minutes.
Serve each portion with several cloves of garlic.
