Nutritional Info

Nutrition Facts

Serving Size 1 (47g)

Calories 111
Calories from Fat 69 (63%)
Amount Per Serving %DIV
Total Fat 7.7g 12%
Saturated Fat 1.1g 6%
Monounsaturated Fat 5.3g
Polyunsaturated Fat 1.3g
Trans Fat 0.0g
Cholesterol 11.1mg 4%
Sodium 123.4mg 5%
Potassium 66.1mg 1%
Total Carbohydrate 1.1g 0%
Dietary Fiber 0.6g 2%
Sugars 0.1g
Protein 7.9g 16%

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Recipe Description
You'll be happy to know that these flavorful potatoes stay perfectly tender and delicious, unlike some other roasted potato recipes you might have tried in the past.
Prep time
15 min
Cook time
55 min
Ready In
1 hr 10 min


Serves Tool

Serves To:USMetric
2 Clove(clv)  garlic, grated
1/2 Teaspoon(t)  ground pepper, to taste
1 Teaspoon(t)  coarse sea salt
1 Teaspoon(t)  dried rosemary, crumbled
1/4 Cup(c)  dry white wine
1 Tablespoon(T)  white wine vinegar
1 Tablespoon(T)  dijon mustard
2 Tablespoon(T)  extra virgin olive oil
1 1/4 Pound(lb)  baby yukon potatoes, scrubbed clean, unpeeled and halved
1   red onion, cut into wedge


Preheat the oven to 400°F.

Combine the garlic, pepper, salt, rosemary, wine, vinegar, mustard, and oil in an 8-inch (20-cm) square baking dish, stirring to combine, Stir in the potatoes and onion, Cover with foil, and bake for 30 minutes.

Remove the foil and stir the potatoes. Bake for an additional 20 to 25 minutes, or until the potatoes are golden brown and fork-tender.

Additional notes

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