Roasted Potatoes With Caramelized Garlic Recipe
Yield: 1 BatchRecipe by luhu.jp
Ingredients:
6: To 8 red boiling potatoes, unpeeled, in 1" chunks
4 tbsp: Olive oil,
16: To 18 garlic cloves, peeled and sliced
1 tbsp: Sugar,
1/4 cup: Balsamic vinegar,
2 tbsp: White wine,
1/3 cup: Chopped fresh basil,
Freshly ground pepper,
1 tbsp: Chopped fresh parsley,
Directions:
Put 2 tb. olive oil in the bottom of a 9 x 13" baking dish; heat in
oven for 5 minutes. Add potatoes, tossing to coat them. Roast
potatoes, turning occasionally, at 425 F. for 30 to 35 minutes or
until tender.
While potatoes are baking, prepare garlic. In a small skillet, heat
2 tb. olive oil; add garlic. Cover pan and cook over very low heat
for 5 to 8 minutes until garlic is tender. Sprinkle with sugar and
stir until garlic is golden. Add vinegar, wine and basil. Simmer 2
minutes. Spoon over roasted potatoes. Sprinkle with pepper and
parsley; serve.
Yield: 4 to 6 servings.
From 1993 "Shepherds Garden Seeds Catalog," pg. 31.
Source from luhu.jp
oven for 5 minutes. Add potatoes, tossing to coat them. Roast
potatoes, turning occasionally, at 425 F. for 30 to 35 minutes or
until tender.
While potatoes are baking, prepare garlic. In a small skillet, heat
2 tb. olive oil; add garlic. Cover pan and cook over very low heat
for 5 to 8 minutes until garlic is tender. Sprinkle with sugar and
stir until garlic is golden. Add vinegar, wine and basil. Simmer 2
minutes. Spoon over roasted potatoes. Sprinkle with pepper and
parsley; serve.
Yield: 4 to 6 servings.
From 1993 "Shepherds Garden Seeds Catalog," pg. 31.
Source from luhu.jp