Ingredients Jump to Instructions ↓

  1. 1 1/2 lbs 681g / 24oz Small red-skinned potatoes - scrubbed

  2. 2 Garlic cloves - peeled, bruised

  3. 1 1/2 tablespoons 22ml Olive oil - (to 2)

  4. 1/2 teaspoon 2 1/2ml Crushed or finely chopped fresh rosemary Salt - to taste Freshly-ground black pepper - to taste

  5. 1 tablespoon 15ml Water or vegetable broth Splash of balsamic vinegar -

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Preheat oven to 425 degrees. Halve or quarter potatoes lengthwise into bite-size pieces. Place them in 13- by 9-inch gratin dish or shallow baking dish, and add garlic, oil and rosemary, and salt and pepper to taste; don't under salt potatoes or they'll taste flat. Sprinkle water or broth over potatoes, then spread evenly in dish. Cover dish with lid or foil, leaving a gap so steam can escape. Place dish on center oven rack, and cook potatoes for 15 minutes. Remove covering, and stir potatoes. Bake, until they test done when pierced with a paring knife, about 15 minutes. Remove from oven, and sprinkle 1 teaspoon of balsamic vinegar over potatoes, stirring to coat. Serve hot. This recipe yields 4 to 5 servings. Per Serving: 240 Cal; 4g Prot; 6g Total Fat (1 Sat. Fat); 44g Carb.; 0mg Chol; 14mg Sod.; 4g Fiber. Variation: Add 1 small onion, halved and thinly sliced, to the potatoes and cook as directed.


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