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Light Rosemary Red Potatoes Recipe

Light Rosemary Red Potatoes Recipe photo by Taste of Home

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“The delicious combination of roasted garlic, rosemary and potatoes will make your whole house smell wonderful,” Sally Ridenour attests from Salem, Oregon. “Try this dish with grilled steak or roasted chicken.”

This recipe is:

Healthy

Diabetic Friendly

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Light Rosemary Red Potatoes Recipe

Prep: 15 min. Bake: 20 min.

Yield: 6 Servings

15 20 35

Ingredients

1 large whole garlic bulb
2 pounds small red potatoes, quartered
1/2 medium onion, cut into chunks
4 teaspoons olive oil
1/2 teaspoon salt
4 to 5 fresh rosemary sprigs
3 tablespoons Dijon mustard
4-1/2 teaspoons balsamic vinegar

Directions

Remove papery outer skin from garlic; separate into cloves, leaving them unpeeled. In a large bowl, combine potatoes, onion and garlic. Add oil and salt; toss to coat.
Arrange potato mixture in a single layer in a 15-in. x 10-in. x 1-in. baking pan coated with cooking spray. Top with rosemary sprigs. Bake at 450° for 15-17 minutes or until garlic is tender.
Remove garlic cloves; cool. Stir potato mixture; bake 5-8 minutes longer or until potatoes are tender, stirring occasionally. Discard rosemary. Squeeze softened garlic into a large bowl; mash with a fork. Add mustard and vinegar. Add potato mixture and stir gently to coat. Yield: 6 servings.

Nutritional Analysis: 3/4 cup equals 153 calories, 4 g fat (trace saturated fat), 0 cholesterol, 397 mg sodium, 27 g carbohydrate, 3 g fiber, 4 g protein. Diabetic Exchanges: 2 starch, 1/2 fat.

Originally published as Rosemary Red Potatoes in Light & Tasty February/March 2006, p52

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Reviews for Light Rosemary Red Potatoes

Light Rosemary Red Potatoes

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Reviewed on Oct. 19, 2012 by clarionmeg

My hubby and I loved this delicous recipe. Very easy to make.

Reviewed on Oct. 15, 2012 by clarionmeg

My hubby and I loved this recipe! Easy to make, simple and delicious. Will make again.

Reviewed on May. 16, 2011 by KrisDK

This is my new favorite roasted potato recipe. Full of flavor without an overkill of salt. I didn't care for the sauce much, I served it on the side. But it went well with the pork tenderloin I served with these.