RCI-VG.002.0057.001
Herb Roasted Potatoes
Contributed by [http://groups.yahoo.com/group/catsrecipes/ Catsrecipes Y-Group] * Source: Get Togeth
Prep10 min
Cook180 min
Total190 min
Servings4
Difficultyintermediate
Ingredients
- new red skin potatoes2 lbshalved
- 3 to 4 tbsp
- coarse salt and pepper to taste1 unit
- onion¼ cupdiced
- garlic1 tbspminced
- fresh rosemary1 tspminced
- fresh thyme½ tspminced
- fresh rosemary and thyme for garnish1 unit
Method
1
Preheat the oven to 400°F (200°C) and position a rack in the upper-middle position.
2
Rinse the halved red skin potatoes under cold water and pat dry thoroughly with paper towels to remove excess moisture.
3
Toss the potatoes in a large bowl with 3 to 4 tablespoons of olive oil, coarse salt, and pepper until evenly coated.
4
Spread the potatoes in a single layer on a baking sheet, cut-side down, and roast for 15 minutes.
15 minutes
5
While the potatoes cook, combine the diced onion, minced garlic, minced rosemary, and minced thyme in a small bowl.
6
Remove the baking sheet from the oven and carefully stir in the herb and onion mixture, distributing it evenly among the potatoes.
1 minutes
7
Return the potatoes to the oven and roast for an additional 15 to 20 minutes until the cut sides are golden brown and tender when pierced with a fork.
18 minutes
8
Transfer the roasted potatoes to a serving dish and garnish generously with fresh rosemary and thyme sprigs before serving.