Sunday, February 20, 2011

Roasted Baby Potatoes with Herbs and Garlic

Alyssa made this for us as a side dish with salmon. She invented her own marinade for the salmon—which was delicious. These potatoes were a perfect side dish! We all loved the roasted, seasoned goodness. We bought the variety pack of baby potatoes from Costco which had white, yellow, red, and blue fingerling potatoes.

Roasted Baby Potatoes with Herbs and Garlic

¼ cup olive oil
1 tablespoon herbes de Provence or dried Italian seasoning
3 garlic cloves, minced
1 pound fingerling potatoes or small white or red-skinned potatoes
½ pound small red-skinned potatoes (about 1 ¾-inch diameter)
½ pound small white-skinned potatoes (about 1 ¾-inch diameter)
1 teaspoon salt, plus more to taste
1 teaspoon freshly ground black pepper, plus more to taste

Preheat the oven to 400°F. In a large bowl, whisk the oil, herbes de Provence (or Italian seasoning), and garlic to blend. Add all of the potatoes and 1 teaspoon each of salt and pepper, and toss to coat. Using a slotted spoon, transfer the potatoes to a large, heavy baking sheet, spacing evenly. Set the bowl aside (do not clean the bowl yet).

Roast the potatoes until they are tender and golden, turning them occasionally, about 1 hour (check early—they might be done in about ½ hour if the potatoes are small). Transfer the roasted potatoes to the reserved bowl and toss to coat with any herb oil remaining in the bowl. Season the potatoes with more salt and pepper to taste. Transfer to a large bowl and serve.

Recipe Source: Everyday Italian by Giada de Laurentis

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