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Garlic Potato Wedges
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4 pounds small red potatoes, cut into wedges
1/3 cup olive oil, divided
16 unpeeled garlic cloves
2 tablespoons minced fresh rosemary or 2 teaspoons dried rosemary, crushed
1 teaspoon salt
1/3 cup white vinegar
4 teaspoons Dijon mustard
3 teaspoons sugar
1/4 teaspoon pepper
1/3 cup chopped green onions
In a large bowl, combine the potatoes, 1 tablespoon of oil, garlic, rosemary and
salt. Pour into two 15-in. x 10-in. x 1-in. baking pans coated with cooking
spray. Bake, uncovered, at 450° for 25-30 minutes or until potatoes are
tender, stirring every 10 minutes. In a small bowl, combine the vinegar,
mustard, sugar, pepper and remaining oil until smooth. Squeeze roasted garlic
into vinegar mixture (discard skins). Pour over potatoes and toss to coat.
Sprinkle with onions.
Yield: 8 servings.
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Printed from tasteofhome.com Oct 11, 2008Copyright Reiman Media Group, Inc © 2008 |