Rosemary Garlic Roasted Red Potatoes

Roasted garlic and fresh rosemary make this potato dish special enough for company. From Light and Tasty’s Feb/March 2006 issue.

• Ready In: 45 mins
• Serves: 6

Ingredients

• 2  lbs small red potatoes, quartered
• 1⁄2 medium onion, cut into chunks
• 1  large  whole head of garlic, outer skin removed and separated into unpeeled clove
• 4  teaspoons olive oil
• 1⁄2 teaspoon salt
• 4 -5  fresh rosemary sprigs
• 3  tablespoons Dijon mustard
• 1 1⁄2 tablespoons  balsamic vinegar

Directions

1. Combine potatoes, onion, and unpeeled garlic cloves in large bowl; add oil and salt and toss to coat.
2. Arrange potato mixture in a single layer in a baking dish coated with nonstick cooking spray and top with rosemary sprigs.
3. Bake at 450 degrees for 15-17 minutes or until garlic is tender.
4. Remove garlic cloves to cool; stir potatoes and bake 5-8 minutes longer, or until potatoes are tender, stirring occasionally.
5. Discard rosemary.
6. Squeeze softened garlic into a large bowl and mash with a fork.
7. Add mustard and vinegar to mashed garlic, mix well, and stir gently into potato mixture.