Rosemary Red Potatoes

3		large whole garlic bulbs
2  lb.		small red potatoes, quartered
1/4  cup		medium onion, cut into chunks
4  teaspoons		olive oil
3  tablespoons		fresh rosemary sprigs
3  tablespoons		Dijon mustard
4-1/2  teaspoons		balsamic vinegar

Tip: For nutritional information on all the ingredients in Rosemary Red Potatoes just click on each ingredient name. Then adjust the serving size for any Rosemary Red Potatoes ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

Garlic and rosemary are to your own taste.

Peeled garlic cloves (as much or little as you desire), combine with potatoes cut in quarters and chopped onion.
Add oil and salt; toss to coat.
Arrange potatoes in a single lay on baking sheed coated with cooking spray.
Top with rosemary and bake at 450 for 15-17 minutes or until garlic is tender
Remove garlic cloves; cool. Stir potatoes and bake 5-8 minutes longer or until potatoes are tender; stirring occasionally.
Discard rosemary. Squeeze softened garlic into a large bowl; mash with a fork.
Add mustard and vinegar.
Add potatoes and stir gently to coat.