If you’re looking for a simple potato dish to throw together for dinner, this version is perfect. We start cooking the potatoes covered, to create a little steam and help draw out the flavor of the rosemary, then we uncover the dish and continue to cook until the potatoes are done. I serve these with veggie burgers and a salad, or enjoy them for Sunday brunch with eggs.
- 1 1/2 lbs. small red-skinned potatoes, scrubbed
- 2 cloves garlic, peeled and bruised
- 1 1/2 to 2 Tbs. olive oil
- 1/2 tsp. crushed or finely chopped fresh rosemary
- 1 Tbs. water or vegetable broth
Preheat oven to 425°F. Halve or quarter potatoes lengthwise into bite-size pieces. Place them in 13 x 9-inch gratin dish or shallow baking dish, and add garlic, oil and rosemary, and salt and pepper to taste; don’t under salt potatoes or they’ll taste flat. Sprinkle water or broth over potatoes, then spread evenly in dish.
Cover dish with lid or foil, leaving a gap so steam can escape. Place dish on center oven rack, and cook potatoes for 15 minutes. Remove covering, and stir potatoes. Bake, until they test done when pierced with a paring knife, about 15 minutes. Remove from oven, and sprinkle 1 teaspoon of balsamic vinegar over potatoes, stirring to coat. Serve hot.
Variation: Add 1 small onion, halved and thinly sliced, to the potatoes and cook as directed.
- Calories: 240
- Carbohydrate Content: 44 g
- Fat Content: 6 g
- Fiber Content: 4 g
- Protein Content: 4 g
- Saturated Fat Content: 1 g
- Sodium Content: 14 mg