Potatoes Roasted with Garlic Cloves

Recipe by: Mario Batali | from Molto Italiano: 327 Simple Italian Recipes to Cook at Home

Cookstr

Course: Side Dish

Total Time: Under 1 Hour

Skill Level: Easy

Cost: Inexpensive

Photo by: Joseph De Leo

The blanching step helps develop the crusty, crunchy texture that makes these irresistible. (No one ever had to tell you to finish your potatoes, did they?)

Yield: Makes 4 servings

INGREDIENTS

6 large waxy potatoes, such as yukon gold
1 head garlic, separated into cloves but not peeled
1 bunch rosemary, leaves finely chopped
¼ cup extra virgin olive oil
Salt and freshly ground black pepper

Directions

1. Preheat the oven to 425°F.

2. Bring 4 quarts of water to a boil in a large pot. Cut the potatoes into 1-inch cubes. Blanch in the boiling water for 2 minutes; drain.

3. Put the potatoes on a baking sheet and toss with the garlic, rosemary, and olive oil. Season with salt and pepper and spread out on the baking sheet. Bake for about 30 minutes, until golden brown. Serve hot.

NUTRITIONAL INFORMATION

Nutrients per serving (% daily value)

Nutritional information is based on 1/8 teaspoon added salt per serving.

Calories 569kcal (28%)

Calcium 90mg (9%)

Vitamin C 34mg (57%)

Vitamin A 2mcg RAE (0%)

Potassium 2347mg

Magnesium 130mg

Protein 12g

Sugar 4g

Fiber 8g