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.
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 86 reviews
By howeasyisthat
Pennsylvania
on April 10, 2013
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
These potatoes were very easy and tasted good, however, at 400 degrees the garlic burned and was very bitter and had to be picked off. I read through all of the reviews and no one else seemed to have this problem. What did I do wrong?
By JKB27
on October 26, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
These potatoes were delicious and a breeze to make. I used purple and white baby potatoes for more color and they came out great! We polished these off in no time. I will definitely be making these again.
By ncronin123
New Hampshire
on June 07, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I love roasted potatoes and these are so simple and delicious. I just used red potatoes but I'm sure a combination of red and white is even better. Crunchy on the outside, soft and delicious on the inside, just the way you want a roasted potato.
Read all 86 reviews