MINI HAS­SEL­BACK POTA­TOES

Canadian Living - - Cook & Eat -

MAKES 6 TO 8 SERV­INGS HANDS-ON TIME 20 MIN­UTES TO­TAL TIME 1½ HOURS

1½ kg un­peeled mini yel­low-fleshed pota­toes 2 tbsp olive oil 1 tsp flaked sea salt ½ tsp pep­per

6 cloves gar­lic, smashed 1 sprig fresh rose­mary

Pre­heat oven to 425°F. Line bak­ing sheet with parch­ment pa­per. With­out cut­ting all the way through, slice pota­toes cross­wise into scant ¼-inch thick rounds.

Ar­range pota­toes in sin­gle layer on pre­pared pan. Driz­zle with oil; sprin­kle with salt and pep­per. Roast for 30 min­utes. Add gar­lic and rose­mary; roast un­til pota­toes are golden and edges are crispy, 25 to 30 min­utes.

PER EACH OF 8 SERV­INGS about 166 cal, 4 g pro, 4 g to­tal fat (1 g sat. fat), 31 g carb (3 g di­etary fi­bre, 2 g sugar), 0 mg chol, 147 mg sodium, 770 mg potas­sium. % RDI: 2% cal­cium, 11% iron, 23% vit C, 18% fo­late.

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