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Roasted potatoes with caramelized garlic
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| Artist: |
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| Categories: |
Garlic, Potatoes, Roasted, Side-dishes, Vegetables |
| Yield: |
1 |
| Rating: |
0 |
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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 |
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Procedures:
| 1 | Put 2 tb. olive oil in the bottom of a 9 x 13" baking dish; heat in oven for 5 minutes. | | 2 | Add potatoes, tossing to coat them. | | 3 | Roast potatoes, turning occasionally, at 425°F. for 30 to 35 minutes or until tender. | | 4 | while potatoes are baking, prepare garlic. | | 5 | In a small skillet, heat 2 tb. olive oil; add garlic. | | 6 | Cover pan and cook over very low heat for 5 to 8 minutes until garlic is tender. | | 7 | Sprinkle with sugar and stir until garlic is golden. | | 8 | Add vinegar, wine and basil. | | 9 | Simmer 2 minutes. | | 10 | Spoon over roasted potatoes. | | 11 | Sprinkle with pepper and parsley; serve. | | 12 | yield: 4 to 6 servings. | | 13 | from 1993 "shepherd"s garden seeds catalog," pg. | | 14 | 31. |
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