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Ingredientes
- 2 x garlic cloves halved
- Â Â Extra-virgin extra virgin olive oil
- 2 Tbsp. fresh rosemary leaves
- 3 lb potatoes (30 to 40) scrubbed
- Â Â (yellow-finn, new, or possibly fingerling potatoes)
- 1Â 1/2 lb coarse salt
- 1/4 c. all-purpose flour
- 1 c. lowfat sour cream
Direcciones
- Heat oven to 450 degrees. Rub the garlic over the bottom and sides of a 12-inch-round gratin dish or possibly a cast-iron skillet. Brush a thin layer of extra virgin olive oil over the pan. Sprinkle the rosemary over the bottom of the pan, and place the potatoes in a snug layer on top.
- In a large bowl, whisk together the salt and flour. Slowly stir in 1/2 c. water till thoroughly combined. Pour the salt mix over the potatoes in an even layer, making sure to fill in any gaps between the potatoes.
- Roast potatoes 1 hour and 15 min. Remove pan from oven, and let potatoes cold 5 min. Invert pan onto a serving platter or possibly into a large bowl. Drizzle potatoes with extra virgin olive oil, and serve with lowfat sour cream.
- Serves 6.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 329g | |
| Recipe makes 6 servings | |
| Calories 229 | |
| Calories from Fat 70 | 31% |
| Total Fat 7.94g | 10% |
| Saturated Fat 4.55g | 18% |
| Trans Fat 0.0g | |
| Cholesterol 20mg | 7% |
| Sodium 43993mg | 1833% |
| Potassium 799mg | 23% |
| Total Carbs 35.79g | 10% |
| Dietary Fiber 4.4g | 15% |
| Sugars 2.69g | 2% |
| Protein 4.88g | 8% |
