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Ingredients
2 lbs. small Red or Yukon Gold potatoes
1/4 cup olive oil
3 tablespoons butter
3 cloves garlic, minced
2 tablespoons fresh thyme, finely
chopped
2 tablespoons fresh flat-leaf (Italian)
parsley, finely chopped
Directions
Preheat oven to 350° F.
Leaving their skins on, scrub potatoes with
a brush and water to clean. Dry with cloth or paper towels. Cut smaller
potatoes in halves and larger potatoes in quarters.
Pour olive oil (without the potatoes) in a
roasting pan or large casserole baking dish and place in preheated oven
for 10 minutes. When oil is heated, add potatoes and spread around
evenly. Roast potatoes for 45 minutes (potatoes should look crisp when
done). During roasting process, shake pan every 10-15 minutes to make
the potatoes roll around so that they brown evenly. If they stick to the
pan or casserole dish, use a spatula to loosen them. Individually roll
potatoes over that don't seem to move when you shake the pan.
While potatoes are roasting, chop thyme and
parsley and mince garlic. Set aside.
When potatoes have roasted for 45 minutes,
remove from oven and place on paper towels to soak up excess oil, then
place in a serving dish covered with aluminum foil to keep warm and set
aside.
Place butter in a sauce pan and heat. As
soon as butter is hot, add garlic and sauté until garlic is light golden
brown in color (about 1 minute). Add thyme and parsley and quickly stir
to blend, then remove from heat. Pour garlic and herb butter mixture
over potatoes. Add salt and pepper to taste.
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