Roasted Potatoes
With Caramelized Garlic

6 to 8 red boiling potatoes, unpeeled, in 1" chunks

4 tbsps. olive oil
16 to 18 garlic cloves, peeled and sliced
1 tbsp. sugar
1/4 cup balsamic vinegar
2 tbsps. white wine
1/3 cup chopped fresh basil
freshly ground pepper
1 tbsp. chopped fresh parsley

Put 2 tbsps. olive oil in the bottom of a 9 x 13" baking dish; heat in oven for 5 minutes. Add potatoes, tossing to coat them. Roast potatoes, turning occasionally, at 425 degree for 30 to 35 minutes or until tender.

While potatoes are baking, prepare garlic. In a small skillet, heat 2 tb. olive oil; add garlic. Cover pan and cook over very low heat for 5 to 8 minutes until garlic is tender. Sprinkle with sugar and stir until garlic is golden. Add vinegar, wine and basil. Simmer 2 minutes. Spoon over roasted potatoes. Sprinkle with pepper and parsley.

Makes 4 to 6 servings.

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