Roasted Potatoes with Whole Garlic and Rosemary

Servings: 4 | Amount Per Serving: 1/4

• Calories: 193 | Total Fat: 4g
• Carbohydrates: 37g | Saturated Fat: 1g
• Sugar: 2g | Protein: 4g
• Sodium: 546mg | Fiber: 4g

• Prep Time: 15mins
• Cook Time: 35mins
• Total Time: 50mins

Ingredients

• 1) 6 large waxy potatoes (such as Yukon Gold)
• 2) 2-3 garlic cloves, minced
• 3) 2-3 sprigs of fresh rosemary
• 4) Drizzle of olive oil
• 5) Salt and pepper to taste

Steps

• 1) Preheat oven to 180ºC.
• 2) Wash the potatoes and place into a pot with enough water to cover the potatoes.
• 3) Cut potatoes into 1 inch cubes and blanch 2 minutes in boiling water. Remove and drain.
• 4) In a large bowl pour olive oil and add rosemary, chopped garlic, salt and pepper. Add potatoes and mix all together.
• 5) Place potatoes on baking sheet and place in over for 30-40 minutes until golden brown. Toss halfway through.

Notes

• 1) Wrap these in tin-foil and throw them on the barbecue for 20-25 minutes.