The potatoes used in this recipe are commonly called new potatoes, although that is just a term used in markets to describe all thin-skinned “boiling” potatoes. (Real “new” potatoes are actually those that have been freshly dug and have not been stored.) Boiling potatoes have a denser, waxier flesh than typical dry-fleshed baking potatoes (such as Idahos).
2 tablespoons olive oil
12 cloves garlic, unpeeled
1 bay leaf
3/4 teaspoon rosemary
1/2 teaspoon thyme
2 pounds very small red or white potatoes
3/4 teaspoon salt
1 Preheat the oven to 425°F. In a 9 x 13-inch baking pan, combine the olive oil, garlic, bay leaf, rosemary, and thyme.
2 Add the potatoes and toss to coat. Bake for 45 minutes, or until the potatoes are tender and the skin is lightly crisped.
3 Remove and discard the bay leaf. Sprinkle the salt over the potatoes and serve them with the garlic cloves. (The garlic cloves will be soft and mild-flavored, and can easily be squeezed out of their skin and eaten with the potatoes.) Makes 6 servings
per servingcalories 198
total fat 4.7 g
saturated fat 0.7 g
cholesterol 0 mg
dietary fiber 4g
carbohydrate 36 g
protein 4 g
sodium 303 mg
good source of: niacin, potassium, thiamin, vitamin B6, vitamin C
Many of the recipes in this book contain off-the-shelf foods to help keep recipe prep effort to a minimum – a benefit for your arthritic hands. However, some foods – like canned beans – can hike up sodium levels. If you are carefully watching your sodium, be sure to read this before preparing this recipe: Sodium Intake and Salt in Recipes
From The Johns Hopkins Cookbook Library: Recipes for Arthritis Health, edited by John A. Flynn, M.D., F.A.C.P., F.A.C.R. and Lora Brown Wilder, Sc.D., M.S., R.D.