Professional Veg Cooking -- Garlic Roasted Potatoes w/Rosemary

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Garlic Roasted Potatoes with Rosemary

 

Recipe By :Professional Vegetarian Cooking, Ken Bergeron

Serving Size : 10 Preparation Time :0:00

Categories : ProfessionalVegetarianCooking

 

Amount Measure Ingredient -- Preparation Method

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4 pounds white russet potatoes

1 tablespoon olive oil

salt to taste

2 teaspoons crushed garlic

1 teaspoon rosemary leaves -- crumbled

1 pinch black pepper

 

Peel the potatoes and slice into wedges lengthwise, about 1-inch at the base.

Toss the potato wedges with 2 teaspoons of olive oil and sprinkle with salt.

Place in a 400ºF oven and roast for 10 minutes. Turn the potatoes and roast for

another 10 minutes. Combine the crushed garlic, rosemary leaves, a pinch of

salt, remaining olive oil, and black pepper. Coat the roasted potatoes with

garlic-rosemary mixture and return to the oven for 5 more minutes. Season to

taste.

 

S(ISBN):

" 0-471-29235-4 "

Copyright:

" 1999 "

 

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Per serving: 12 Calories (kcal); 1g Total Fat; (99% calories from fat); trace

Protein; trace Carbohydrate; 0mg Cholesterol; trace Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0

Other Carbohydrates

 

Serving Ideas : Serve with: Thin slices of Smokey Braised Portobello Mushrooms

(pg 242) & Asparagus with Hollandaze Sauce (pg 210).

 

 

Nutr. Assoc. : 0 0 0 0 0 0