Photo: Roasted Baby Potatoes with Herbs Recipe
Ingredients
- 1/2 pound small red-skinned potatoes (about 1 3/4-inch diameter), scrubbed
- 1/2 pound small white-skinned potatoes (about 1 3/4-inch diameter), scrubbed
- 1 tablespoon herbes de Provence, plus extra for garnish
- 3 cloves garlic, minced
- 1/4 cup extra-virgin olive oil, plus extra for drizzling
- Salt and freshly ground black pepper
Directions
Preheat the oven to 400 degrees F.
Put the potatoes into a large bowl. In a small bowl, whisk the herbs, garlic, and oil together until blended, and then pour over the potatoes. Sprinkle generously with salt and pepper and toss to coat. Transfer the potatoes to a heavy large baking dish, spacing them evenly apart.
Roast the potatoes until they are tender and golden, turning them occasionally with tongs, about 1 hour. Transfer the roasted potatoes to a decorative platter and drizzle with extra-virgin olive oil and herbes de Provence, if desired. Serve hot or warm.
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By kstate3
on January 11, 2012
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These potatoes are the BEST!!! They are so easy to make. I use baby Yukon gold potatoes and they are delicious!!! Love this recipe. Giada never fails me.
By zetata0617_12917328
Beaumont, TX
on October 04, 2011
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These potatoes are so easy and SOOOO good. My husband told me they were the best potatoes he has ever eaten.
By amagistra_12399962
Houston, TX
on September 09, 2011
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This has become one of my "go to" recipes. It works every time, with whatever kind of potatoes you can find, baby or not. Be sure to leave the skins on, and I cut them up into quarters to cook faster. The whole house smells good. Excellent with grilled meats, and any leftovers make a tasty side dish with eggs and ham.
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