Roast Potatoes With Garlic And Rosemary

Ingredients

• 2 pounds red-skinned or Yukon gold potatoes
• 3 tablespoons olive oil
• 1 tablespoon rosemary
• 12 cloves garlic, with their skins intact
• Coarse salt and freshly ground pepper to taste

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    185 calories; 6 grams fat; 0 grams saturated fat; 4 grams monounsaturated fat; 0 grams polyunsaturated fat; 28 grams carbohydrates; 3 grams dietary fiber; 1 gram sugars; 3 grams protein; 10 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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6 servings

Preparation

1. Preheat the oven to 350 degrees. Peel away any damaged bits from the potatoes, leaving a generous amount of skin. Cut the potatoes in half, or quarters if they are large.
2. Pour the oil over the bottom of a baking dish large enough to hold the potatoes without crowding them in one layer. (You may need two dishes; a cast-iron pan will also do.) Add the potatoes, rosemary and garlic, season them with salt and pepper and stir them so they are coated with the oil. Bake for one to one-and-a-half hours, turning the potatoes from time to time.

• If you are cooking the potatoes at the same time as the pork, the temperature should be turned up for the last 20 to 30 minutes. Check to make sure they will not be overcooked.