Roasted potatoes with garlic and fresh herbs

Yield: 4 Servings

Measure Ingredient
2 pounds New potatoes -- small are
\N \N Better
\N \N Rosefir or Yellow Finn are
\N \N Even better
\N \N Salt and pepper
10 \N Cloves fresh garlic --
\N \N Unpeeled
\N \N Fresh herb sprigs:
\N \N Rosemary, thyme, sage leaves
\N \N Oregano

Preheat the oven to 400 F. Leave the potatoes whole if small; cut into halves or quarters if large. Toss them in a baking dish with just enough oil to coat them (or spray them with cooking spray) and sprinkle with salt and pepper. Add the garlic and a few sprigs of fresh herbs; cover and roast for 35 to 40 minutes, until tender. If serving immediately, remove the herbs and season with salt and pepper to taste; or set them aside to use later.


Twice-Roasted Potatoes: This is a great way to use leftover roast potatoes.

Preheat the oven to 450 F. If the potatoes are whole, cut them into halves, quarters, or large pieces. Toss with a little olive oil, salt, and pepper; bake in an uncovered dish until the potatoes are crisp and golden, about 20 to 25 minutes. Toss with chopped parsley or thyme and serve.

Recipe By : Annie Somerville in "Fields of Greens" From: Date: 05/27 File

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