- 1 pound new potatoes, washed and sliced in half or in quarters if they are large
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- 3/4 teaspoon chopped fresh thyme or 1/4 teaspoon dried
- 6 cloves garlic, unpeeled
- For the Roasted Garlic Sauce:
- 6 cloves roasted garlic, above
- 1/2 teaspoon balsamic vinegar
- 3 tablespoons olive oil
- 1/2 teaspoon salt
- 1 tablespoon chopped fresh chives
Preheat the oven to 350 degrees F.
In a bowl, combine the potatoes, olive oil, salt, pepper and thyme. Toss to coat the mixture evenly.
Place the potatoes and the unpeeled garlic cloves on a baking sheet and into the oven. Bake for 35 minutes, or until the potatoes are tender.
TO PREPARE THE SAUCE: After 25-30 minutes of baking time, remove the garlic cloves. The cloves will be softened and can be easily popped out of their skins. In a blender, place the roasted garlic cloves, balsamic vinegar, olive oil and salt. Puree until smooth. Remove the sauce from the blender. Stir in the chives.
When the potatoes come out of the oven, toss evenly with the sauce.
Recipe reprinted by permission of Doubleday. All rights reserved.
nutrition information per serving
206 calories; 14g total fat; 0mg cholesterol; 587mg sodium; 18g carbohydrates; 2g fiber; 3g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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