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Roasted Variegated Potatoes With Garlic and Rosemary

Roasted Variegated Potatoes With Garlic and Rosemary
Roasted Variegated Potatoes With Garlic and Rosemary is a gluten free, whole 30, and vegan side dish. This recipe covers 9% of your daily requirements of vitamins and minerals. This recipe makes 4 servings with 149 calories, 4g of protein, and 4g of fat each. From preparation to the plate, this recipe takes roughly 45 minutes. Head to the store and pick up fingerling potatoes, finnish potatoes, salt, and a few other things to make it today.

Instructions

1
Preheat oven to 42
Equipment you will use
OvenOven
2
Remove white papery skin from garlic head (do not peel or separate cloves).
Ingredients you will need
CloveClove
GarlicGarlic
3
Place potatoes and garlic in a saucepan. Cover with water; bring to a boil.
Ingredients you will need
PotatoPotato
GarlicGarlic
WaterWater
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Sauce PanSauce Pan
4
Drain immediately; pat dry.
5
Combine the chopped rosemary, oil, salt, and pepper in a large bowl; add potatoes, tossing to coat. Arrange potatoes and garlic on a jelly-roll pan.
Ingredients you will need
PotatoPotato
RosemaryRosemary
GarlicGarlic
PepperPepper
JellyJelly
RollRoll
SaltSalt
Cooking OilCooking Oil
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BowlBowl
Frying PanFrying Pan
6
Bake at 425 for 30 minutes or until tender, stirring occasionally. Separate the garlic head into cloves, and discard skins; serve with potatoes.
Ingredients you will need
PotatoPotato
CloveClove
GarlicGarlic
Equipment you will use
OvenOven
7
Garnish with rosemary sprigs, if desired.
Ingredients you will need
RosemaryRosemary
DifficultyMedium
Ready In45 m.
Servings4
Health Score21
Dairy FreeGluten FreeVeganVegetarian
DietsGluten FreeDairy FreeLacto Ovo Vegetarian
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