Danish New Poatoes with Garlic

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Danish New Potatoes with Garlic

 

Recipe By :Henrik Andersen, Copenhagen

Serving Size : 4 Preparation Time :0:00

Categories : Grains, Pilafs And Potatoes

 

Amount Measure Ingredient -- Preparation Method

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8 small -- red potatoes

6 cloves garlic -- crushed

1/4 cup Olive oil

2 teaspoons coarse salt

 

Spray the bottom of a glass or metel pan with Pam and then coat with

a light layer of olive oil. Set aside.

 

Slice a piece off the bottom of the potato so that it will . be flat

on the bottom surface

Take a metel skewer and put through the bottom of the potato,

lengthwise and about 1/4-1/2 " from the bottom of each potato

 

Make parallel slices, about every 1/8 " to 1/4 " from the top of the

potato to the point where your knife touches the metel skewer.

Remove the skewer.

 

Keeping the flat side of each potato down, put the potatoes in the

pan. Crush garlic into a glass measuring cup containing about 1/4

cup of olive oil. Brush each potato with the garlic-oil mixture and

when all the poatoes are in the pan, sprinkle with the coarse salt.

 

Bake at 450 degrees for 45 minutes or more, basting the potatoes with

the garlic oil about every 10-15 minutes. Potatoes are crispy brown

on the bottom when finsihed.

 

 

 

 

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Per serving: 126 Calories (kcal); 14g Total Fat; (94% calories from

fat); trace Protein; 1g Carbohydrate; 0mg Cholesterol; 941mg Sodium

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

2 1/2 Fat; 0 Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0