Light Rosemary Red Potatoes Recipe

By Booper-2

Ingredients

• 1 large whole garlic bulb
• 2 pounds small red potatoes, quartered
• 1/2 medium onion, cut into chunks
• 4 teaspoons olive oil
• 1/2 teaspoon salt
• 4 to 5 fresh rosemary sprigs
• 3 tablespoons Dijon mustard
• 4-1/2 teaspoons balsamic vinegar

Details

Servings 6
Adapted from tasteofhome.com

Preparation

Step 1

Remove papery outer skin from garlic; separate into cloves, leaving them unpeeled. In a large bowl, combine potatoes, onion and garlic. Add oil and salt; toss to coat.
Arrange potato mixture in a single layer in a 15-in. x 10-in. x 1-in. baking pan coated with cooking spray. Top with rosemary sprigs. Bake at 450° for 15-17 minutes or until garlic is tender.
Remove garlic cloves; cool. Stir potato mixture; bake 5-8 minutes longer or until potatoes are tender, stirring occasionally. Discard rosemary. Squeeze softened garlic into a large bowl; mash with a fork. Add mustard and vinegar. Add potato mixture and stir gently to coat. Yield: 6 servings.