Makes 8 servings.
1 pound tiny red potatoes, halved
1 head garlic, cloves separated but not peeled
2 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon pepper
Arrange potatoes and garlic cloves in a 9 x 13-inch pan. Drizzle with oil and sprinkle with salt and pepper. Bake at 350 degrees F for 30 to 40 minutes, or until potatoes are tender and garlic is soft. Squeeze the roasted garlic from the peels onto the potatoes. Mix together.
Points: 1 – Serving size: 1 cup – Per serving: 64 Calories, 3.4 g Fat, 0.7 g Fiber, 7.8 g Carbohydrates, 0.9 g Protein, 136 mg Sodium