Title: Oven-Fried Garlic Potatoes
Categories: Vegetable
Yield: 4 Servings

4		Idaho potatoes, thinly sliced
2	tb	Olive Oil
4		Cloves Garlic, minced
2	ts	Crushed Rosemary

Preheat the oven to 375~F.

In a large bowl, toss all of the ingredients together, coating the potatoes evenly. Pour the mixture into a baking dish and bake, uncovered, until the potatoes can be easily pierced with a knife and are golden brown and crisp on the top, about 45 minutes.

"THE EXCELLENT NUTRITION OF THE IDAHO POTATO: In 1836, a missionary named Henry Harmon Spalding planted the first potato in the state of Idaho. He wanted to show the local Indians that they could provide nutritious foods for themselves through agriculture as well as by hunting and gathering. Henry could not have selected a better food to make his point. The potato that comes out of the rich volcanic soil of Idaho is a nutritional gold mine. It contains protein, iron, thiamine, niacin, potassium, and vitamin C. A 5-ounce baked potato has only 100 calories. It contains twenty-four grams of complex carbohydrates and is almost fat free. And there are only 4 milligrams of sodium in 5 ounces of baked potato, which makes it virtually sodium free. I can't think of a food that does a better job of meeting today's criteria for a healthful diet." Burt Wolf.

from "Burt Wolf: Eating Well"

Posted on GEnie Food & Wine RT Jul 15, 1993 by L.ORTIZ [Lyn]

Nutritional Information per serving: xx calories, xx gm protein, xx gm carbohydrate, xx gm fat, x% Calories from fat, x mg chol, xx mg sodium, x g dietary fiber

MM by MMCONV and Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo moderator at net/node 004/005, Internet sylvia.steiger@lunatic.com

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