Garlic Potatoes with Juniper Berries
Garlic Potatoes With Juniper Berries
Rated 5.0 stars by 1 users
Category
Garlic Potatoes With Juniper Berries
Cuisine
Indian
Servings
4
Prep Time
30 minutes
Cook Time
80 minutes
Calories
225
Garlic Potatoes with Juniper Berries
Savor the unique blend of rustic and aromatic flavors in this delightful recipe for Garlic Potatoes with Juniper Berries. Perfect as a side dish or a light meal, this dish combines tender, golden-brown roasted potatoes with the earthy, slightly piney taste of juniper berries.
Infused with the bold aroma of garlic, the potatoes are tossed with olive oil, fresh herbs, and crushed juniper berries to create a harmonious balance of flavors. The juniper berries add a subtle, woodsy note that enhances the richness of the garlic, transforming simple potatoes into a gourmet experience.
This dish pairs beautifully with roasted meats, grilled vegetables, or hearty salads, making it an ideal choice for a dinner party or a cozy family meal. Easy to prepare yet elegant in presentation, Garlic Potatoes with Juniper Berries will bring a touch of sophistication to your table and leave everyone asking for seconds!
Author:ORGANIC WAY LLC
Ingredients
-
3 tablespoons extra virgin olive oil
-
2 tablespoons dried juniper berries, lightly crushed
-
8 large garlic cloves
-
1 1⁄2 lbs tiny new potatoes
Directions
Heat the oven to 350*F.
Pour the olive oil into a heavy shallow baking dish large enough to hold the potatoes in a single layer.
Sprinkle the juniper berries over the oil and place the dish in an oven for a few minutes to warm.
Trim off the stem ends of the garlic cloves and rub off any feathery outer skin.
Place the potatoes and garlic in the warm dish and roll them in the olive oil to lightly coat.
Bake 10 minutes and roll the potatoes and garlic in the olive oil once more.
Reduce the oven temperature to 300˚F and bake uncovered for 50 minutes or until the potatoes are just tender.
Roll the potatoes in the olive oil to coat once more and transfer to a warm platter.
Sprinkle with the lemon juice, salt and pepper, and oregano.
Serve hot or warm, with toast, if desired.
Recipe Note
Serve hot or warm, with toast, if desired.
Nutrition
Nutrition
- Serving Size
- 201 g
- per serving
- Calories
- 225
- Fat
- 10.4 grams
- 16%
- Cholesterol
- 0 milligrams
- 0%
- Sodium
- 11.8 milligrams
- 0%
- Carbs
- 30.5 grams
- 10%
- Protein
- 3.7 grams
- 7%