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Garlic and Rosemary Oven-Roast Potatoes is for Dinner.

Garlic and Rosemary Oven-Roast Potatoes takes 20 minutes to prepare.

Garlic and Rosemary Oven-Roast Potatoes takes 45 minutes to cook.

Garlic and Rosemary Oven-Roast Potatoes makes 4 servings.

The ingredients for Garlic and Rosemary Oven-Roast Potatoes are:

3 medium russet potatoes (about 350g)
225 g leeks (about 3 white and pale green only)
6 cloves garlic, peeled only of their loose papery peel
1 tbsp Olive Oil
1 tsp Salt
1/4 tsp fresh ground pepper
1 tbsp fresh Rosemary, finely chopped
1 tbsp fresh Thyme, stripped from stems and loosely chopped
2 tbsp freshly grated Parmesan Cheese

Here is how you make Garlic and Rosemary Oven-Roast Potatoes:

Preheat oven to 400F.Scrub potatoes and cut into 1 1/2 inch chunks.Cut off green part and roots of leeks and run under cold water to remove any sand or grit.Place both in a roasting tin with whole cloves of garlic and drizzle with the olive oil. Sprinkle with the salt, pepper, rosemary, thyme & Parmesan, and toss all to coat lightly with oil and seasonings.Roast for about 45 minutes, tossing about half way through, until potatoes are tender.Serves 4.Number of Servings: 4Recipe submitted by SparkPeople user PIXBADGIRL.

The nutritional information for Garlic and Rosemary Oven-Roast Potatoes is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 171.2

• Total Fat: 4.5 g
• Cholesterol: 2.0 mg
• Sodium: 643.3 mg
• Total Carbs: 23.4 g
• Dietary Fiber: 2.9 g
• Protein: 4.4 g

The dietary needs meet for Garlic and Rosemary Oven-Roast Potatoes is Vegetarian