Garlic & herb roasted potatoes


I absolutely love little potatoes like this. They're a versatile side that's completely at home on the table at breakfast, lunch or dinner. No time is a bad time for tender bites of potato, especially when they're roasted with garlic and herbs. Come to mama! The house smelled amazing while these were in the oven, and that's one of my favourite things about home cooking. Yumminess wafting from the kitchen is a big part of what makes a house a home for me.

I used thin-skin yellow flesh potatoes here and the fresh herbs - thyme, rosemary and chives - came from the garden.


Here's how I made them:

3 lbs potatoes, skins on, cut into 1-inch chunks
1/4 cup cooking oil (I used grapeseed oil)
3 garlic cloves, sliced
3 tbsp fresh chives, finely chopped
2 tsp fresh thyme, finely chopped
2 tsp fresh rosemary, finely chopped
1/2 tsp salt

I added the chunks of potato to a large ceramic baking dish 2-3 pieces deep (glass would work nicely too) and tossed them with the remaining ingredients to coat. The potatoes baked in a 400 degree (F) oven for 20 minutes, then I tossed them gently so they wouldn't stick and returned them to the oven for another 20 minutes. To finish, I set the oven broiler to high and let them brown on top for 5 minutes. Delish!


What would you serve with garlic & herb roasted potatoes?

3 comments:

  1. I made these tonight and billed them as "R's Potatoes". They went over very well! Thanks.

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