ROASTED POTATOES
yield: 3 cups (3 servings) by Mark Hall
These potatoes should be crispy when done.
11/2 pounds unpeeled new potatoes
1/2 head garlic, whole cloves
1/4 cup chopped fresh rosemary
Salt
Pepper
Preheat the oven to 375?F.
Cut the potatoes in halves or quarters and place them in a baking pan
with the whole cloves of garlic and a small amount of water. Toss with
the rosemary. Cover pan and bake for 20 minutes, then remove the cover
and roast for another 10 to 15 minutes. Add salt and pepper to taste.
Serving size 5 1 cup
224 calories
0.5 grams total fat
trace saturated fat
0 milligrams cholesterol
