Publisher Photo
Publisher Photo
We suggest this recipe when you need a classic potato dish that pairs well with a variety of meaty entrees.—Taste of Home Test Kitchen
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. Bake: 50 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. Bake: 50 min.

Ingredients

  • 6 tablespoons olive oil
  • 12 garlic cloves, minced
  • 1/4 cup minced fresh oregano
  • 4-1/2 teaspoons balsamic vinegar
  • 3 teaspoons kosher salt
  • 1-1/2 teaspoons paprika
  • 3/4 teaspoon lemon-pepper seasoning
  • 24 small red or fingerling potatoes, halved

Directions

In a large bowl, combine the first seven ingredients. Add potatoes; toss to coat. Transfer potatoes to a greased 9-in. square baking pan; drizzle with garlic mixture.
Cover and bake at 350° for 40 minutes, stirring every 10 minutes. Uncover; bake 10-20 minutes longer or until potatoes are tender. Yield: 8 servings.
Originally published as Garlic Baby Potatoes in Taste of Home's Holiday & Celebrations Cookbook Annual 2009, p12

Nutritional Facts

3 each: 552 calories, 11g fat (2g saturated fat), 0 cholesterol, 784mg sodium, 107g carbohydrate (7g sugars, 10g fiber), 10g protein.

  • 6 tablespoons olive oil
  • 12 garlic cloves, minced
  • 1/4 cup minced fresh oregano
  • 4-1/2 teaspoons balsamic vinegar
  • 3 teaspoons kosher salt
  • 1-1/2 teaspoons paprika
  • 3/4 teaspoon lemon-pepper seasoning
  • 24 small red or fingerling potatoes, halved
  1. In a large bowl, combine the first seven ingredients. Add potatoes; toss to coat. Transfer potatoes to a greased 9-in. square baking pan; drizzle with garlic mixture.
  2. Cover and bake at 350° for 40 minutes, stirring every 10 minutes. Uncover; bake 10-20 minutes longer or until potatoes are tender. Yield: 8 servings.
Originally published as Garlic Baby Potatoes in Taste of Home's Holiday & Celebrations Cookbook Annual 2009, p12

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