Ingredients:
2 lbs small red potatoes, quartered
1/2 medium onions, cut into chunks
1 large whole heads of garlic, outer skin removed and separated into unpeeled clove
4 teaspoons olive oil
1/2 teaspoon salt
4 -5 fresh rosemary sprigs
3 tablespoons Dijon mustard
1 1/2 tablespoons balsamic vinegar
Directions:
Combine potatoes, onion, and unpeeled garlic cloves in large bowl; add oil and salt and toss to coat.
Arrange potato mixture in a single layer in a baking dish coated with nonstick cooking spray and top with rosemary sprigs.
Bake at 450 degrees for 15-17 minutes or until garlic is tender.
Remove garlic cloves to 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 and mash with a fork.
Add mustard and vinegar to mashed garlic, mix well, and stir gently into potato mixture.
Servings: 6
Time preparation: 25 min.
Time total: 45 min.