Recipe courtesy of Kelly Liken

Herb Roasted Red Skinned Potatoes

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2 pounds small red skinned potatoes, washed and halved (or quartered if they're larger)

6 whole garlic cloves, peeled

4 medium shallots, peeled and halved with the root in tact

3 small sprigs rosemary 

3 small sprigs thyme

2 tablespoons olive oil

2 tablespoons butter


  1. Preheat oven to 375 degrees F. 
  2. Melt the butter with the olive oil in a large roasting pan. Toss all of the ingredients in the butter/oil mixture to coat evenly. 
  3. Roast the potatoes for about 45 minutes until golden brown and tender. Serve the potatoes with the roasted garlic and shallots all together in the same serving dish.