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Recipe Name: Roasted Potatoes With Garlic And Fresh Herbs Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Comments:
Course: Side Dish  
Preparation Time:
Number of Servings: 4

2 Pound(s) New potatoes, small are
Rosefir or Yellow Finn are
even better
Salt and pepper
10 Cloves fresh garlic
Fresh herb sprigs:
Rosemary, thyme sage leaves
Preheat the oven to 400 F. Leave the potatoes whole if small; cut
intohalves or quarters if large. Toss them in a baking dish with just
enoughoil to coat them (or spray them with cooking spray) and sprinkle
withsalt and pepper. Add the garlic and a few sprigs of fresh herbs;
coverand roast for 35 to 40 minutes, until tender. If serving
immediately,remove the herbs and season with salt and pepper to taste;
or set themaside to use later. VARIATIONTwice-Roasted Potatoes: This
is a great way to use leftover roastpotatoes. Preheat the oven to 450
F. If the potatoes are whole, cut theminto halves, quarters, or large
pieces. Toss with a little olive oil,salt, and pepper; bake in an
uncovered dish until the potatoes are crispand golden, about 20 to 25
minutes. Toss with chopped parsley or thymeand serve.Recipe By :
Annie Somerville in "Fields of Greens"From:
Date: 05/27File

Nutrition (calculated from recipe ingredients)
Calories: 11
Calories From Fat: <1
Total Fat: <1g
Cholesterol: 0mg
Sodium: 1.3mg
Potassium: 30.1mg
Carbohydrates: 2.5g
Fiber: <1g
Sugar: <1g
Protein: <1g

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