Monday, February 16, 2009

Garlic Roasted Potatoes

I am sorry to admit it, but I have issues with baked potatoes. I went through a 4 year period of not eating them at all because of a bad science experiment in Jr. High that involved potatoes and I just couldn't bear to eat them after that. I got over it soon after leaving my parents home when I realized that they are a really cheap side dish. Unfortunately, I still haven't been able to master the baked potato. My husband likes russets and I like white rose potatoes. I can't cook either one to the right consistency to appease both of us (I like a creamy baked potato, he likes a flaky baked potato). I tried this recipe this weekend because I was grilling some steaks and wanted to serve potatoes, but didn't want our potato differences to get in the way of a great meal. I made this up based on our preference for some garlic flavor without being overwhelming, and we don't really like rosemary, although most people would probably use that instead of oregano.

Roasted Garlic Baby Potatoes
1 lb baby potatoes, sliced in 1/2
1 Tbs olive oil
2 cloves garlic
1 tsp dried oregano
Salt & pepper to taste
Combine oil and garlic in a gallon size ziploc bag. Add potatoes and shake until all pieces are lightly coated in the oil/garlic mixture. Pour onto a shallow baking dish or sheet pan. Season with oregano, salt & pepper. Roast at 400 degrees for 20-25 minutes or until just golden. Makes 4 side dish servings.
Nutrition info: Calories: 137.4, Fat: 3.5g (.5 sat, .3 poly, 2.5 mono), Carbs: 24.9g, Fiber: 1.7g

1 comment:

  1. We love potatoes and always plant a slew of them in our garden. This recipe looks awesome! Welcome to the foodie blog roll.