Easy roast potatoes
HB-6926 · Hand-built original · Western
Halved baby potatoes roast in olive oil with smashed garlic cloves still in their skins and thyme sprigs until deeply golden.
WesternSide Dish1 hr 5 minServes 5110 kcalVegetarianVeganGluten-freeDairy-freeEgg-freeDiabeticLow-SodiumLow Fat / Low CholesterolRenal
Main ingredient: baby potatoes
Servings:5quantities adjust to match
Ingredients
- 2 lb baby potatoes (or other small potatoes, halved (Note 1))
- 4 tbsp extra virgin olive oil
- 1 tsp cooking/kosher salt
- 1/4 tsp black pepper
- 5 garlic cloves with skin on (, smashed (Note 2))
- 5 thyme sprigs (or 3 rosemary sprigs (Note 3 for dried herbs))
- Finely chopped parsley or fresh thyme ((optional))
Method
- Heat the oven to 400°F and lay the halved baby potatoes across a large roasting tray.
- Smash each unpeeled garlic clove with the flat of a knife so it splits but mostly holds together.
- Drizzle the olive oil over the potatoes, season them with the salt and black pepper, toss everything together and tuck the thyme sprigs and smashed garlic in among them.
- Roast for 30 minutes, turn the potatoes over, then give them another 25 to 35 minutes until their cut faces are crisp and golden.
- Scatter finely chopped parsley or fresh thyme over the roast potatoes if you like and serve them at once.
Prep: 5 min · Cook: 60 min
Nutrition (per serving, where published)
110 kcalCalories
2 gProtein
25.6 gCarbs
0.2 gFat
1.7 gSaturates
2.8 gFibre
7.7 gSugars
33 mgSodium
0 mgCholesterol
444 mgPotassium
30 mgCalcium
0.7 mgIron
1 servingServing
Estimated from USDA FoodData Central ingredient data