INGREDIENTS 

  • 1 large whole garlic bulb 
  • 2 pounds small red potatoes, quartered 
  • ½ medium onion, cut into chunks
  • 4 teaspoons olive oil 
  • ½ teaspoon salt
  • 4 to 5 fresh rosemary sprigs
  • 3 tablespoons Dijon mustard
  • 4-½ teaspoons balsamic vinegar 

 PREPARATION 

Remove papery outer skin from garlic; separate into cloves, leaving them unpeeled. In a large bowl, combine potatoes, onion, and garlic. Add oil and salt; toss to coat 

Arrange potato mixture in a single layer in a 15-in x 10-in x 1-in, baking pan coated with cooking spray. Top with rosemary springs. Bake at 450º for 15-17 minutes or until garlic is tender

Remove garlic cloves; cool. Stir potato mixture; 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 potato mixture and stir gently to coat.

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