Roasted Red Potatoes

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  • Level: Easy
  • Total: 40 min
  • Active: 10 min
  • Yield: 2 servings
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6 to 8 new potatoes, cut in half or quartered, depending on size

1 1/2 tablespoons canola oil

2 cloves garlic, smashed and turned into a paste

Salt and freshly ground pepper

1 tablespoon finely chopped fresh chives

1 teaspoon fresh thyme leaves

Extra-virgin olive oil


  1. Preheat the oven to 425 degrees F.
  2. Toss the potatoes with the canola oil, garlic paste and salt and pepper to taste. Place on a sheet tray and roast until cooked through and golden brown, 25 to 30 minutes.
  3. Remove from the oven and immediately fold in the herbs. Re-season if needed and drizzle with olive oil to finish.

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