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Ingredientes
- 2 lb Medium red-skin new potatoes
- 1 Tbsp. Salt, divided
- 10 x Cloves roasted garlic (about 1 bulb)
- 2 Tbsp. Extra virgin olive oil
- 1 Tbsp. Balsamic vinegar
- 1 tsp Chopped fresh parsley
- 1 tsp Fresh marjoram
- 1 tsp Fresh rosemary, minced
- 1 tsp Fresh thyme
- 1/2 tsp Grnd black pepper
Direcciones
- Put potatoes in a large saucepan with sufficient water to cover by 3 inches.
- Add in 2 tsp. salt and bring to a boil over high heat. Reduce heat to medium and cook, uncovered, for 15 min, till just tender when pierced with a fork. Drain well. When cold sufficient to handle, cut potatoes into quarters, transfer to a baking pan large sufficient to hold them in a single layer, and set aside.
- Preheat oven to 400 degrees.
- In a food processor fitted with a metal blade, combine roasted garlic, oil, vinegar and the remaining 1 tsp. salt; process till pureed. Pour garlic mix over potatoes, tossing to coat.
- Bake for 15 min. Sprinkle with parsley, marjoram, rosemary, thyme and pepper, tossing to coat. Bake 5 - 10 min longer, till potatoes begin to turn golden brown. Serve hot.
- Yield: 6 servings. With its roasted garlic flavoring, this salad makes a delicious accompaniment to pork or possibly duck main dishes. The recipe is
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 11g | |
| Recipe makes 6 servings | |
| Calories 46 | |
| Calories from Fat 42 | 91% |
| Total Fat 4.71g | 6% |
| Saturated Fat 0.68g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1166mg | 49% |
| Potassium 20mg | 1% |
| Total Carbs 1.3g | 0% |
| Dietary Fiber 0.5g | 2% |
| Sugars 0.43g | 0% |
| Protein 0.12g | 0% |
