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Garlic Potatoes with Fresh Herbs
Made by: Amanda Figge, Springfield Clinic
1 pound boiling or baking potatoes, with or without skins
3 large garlic cloves, peeled but left whole
1 1/2 teaspoons olive oil
1 teaspoon fresh lemon juice
1/2 teaspoon white balsamic vinegar (optional)
1/4 teaspoon chopped fresh rosemary
1/4 teaspoon chopped fresh oregano
1/8 teaspoon salt
1/8 teaspoon pepper (white preferred)
1. Fill a large saucepan with enough water to cover the potatoes. Bring to a boil over high heat. Meanwhile, cut the boiling potatoes in half or the baking potatoes in quarters. Add the potatoes and garlic to the boiling water and return to a boil. Boil for about 30 minutes, or until the potatoes are soft all the way through when tested with a knife. Using a slotted spoon, transfer the potatoes to a medium bowl and the garlic to a small plate, reserving the potato water.
2. Mash the garlic cloves. Add to the potatoes, combining lightly with a potato masher or large fork until coarse-textured. (Do not sure a food processor.) Stir in the remaining ingredients, adding a little hot potato water if needed for the desired consistency. The texture should remain coarse.
Cook's Tip - For a taste change, substitute other fresh herbs for the rosemary and/or oregano. Parsley and sage are just two possibilities. This recipe doubles well.
Calories: 106.Total Fat: 2 g. Saturated Fat: 0.5 g. Monounsaturated Fat: 1 g. Polyunsaturated Fat: 0 g. Trans Fat: 0 g. Cholesterol: 0 mg. Sodium: 80 mg. Carbohydrate: 21 g. Fiber: 3 g. Sugars: 1 g. Protein: 2 g.