Estimated Nutrition (whole recipe, rough)
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
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- 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
- Salt and pepper to taste
- 1 Tbs. water or vegetable broth
- Splash of balsamic vinegar, optional
- =
Directions
1. 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.
2. 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.