Yield: 4 servings
|\N \N||Or Fingerling potatoes|
|¼ cup||Olive oil|
|3 tablespoons||Unsalted butter|
|3 \N||Cloves garlic, peeled and|
|\N \N||Finely minced|
|2 tablespoons||Chopped fresh thyme|
|2 tablespoons||Chopped fresh flatleaf|
|\N \N||Salt and freshly ground|
|\N \N||Black pepper to taste|
Preheat oven to 350 degrees.
Leaving their skins on, scrub the potatoes with a brush to remove any dirt or blemishes. Dry the potatoes with paper towels or a cloth.
Leave whole, cut in half or in quarters, depending on the size of the potatoes. Pour the olive oil into a roasting pan or large cast iron skillet and heat in a 350 degree oven for ten minutes before adding the potatoes. Roast the potatoes for 45 minutes, until crisp. Shake the pan several times during cooking, so that the potatoes roll around to brown evenly. Remove from the oven. Drain the potatoes on paper towels or a cloth to absorb the excess oil, then place in a serving dish.
In a saute pan, melt the butter, add the garlic, and saute until light goldenbrown. Add the chopped herbs to the garlic butter, stir together quickly, and remove from the heat. Pour the garlic herb butter over the potatoes, season with salt and pepper, and serve.
Yield: 4 to 6 servings
MICHAEL'S PLACE SHOW #ML1A11
2 pounds small potatoes: Red Bliss, small whites, Yukon Gold, Yellow Finns,