Herb-Garlic Roasted Potatoes

This is probably my favorite way to cook potatoes. Like the little black dress, this is a simple classic that goes with everything. This is also a versatile recipe, which you can make on the grill during the summer as well as in the oven during the colder months.

Herb-Garlic Roasted Potatoes

Herb-Garlic Roasted Potatoes

Time to make: 30-45 minutes, depending on the size of the potatoes

What you need:

  • ¼ lb. red potatoes per serving, scrubbed and cut into chunks
  • 1 tbsp. olive oil per serving
  • ½-1 garlic clove per person, minced, to taste
  • fresh herbs, such as rosemary, mint or parsley, snipped
  • coarse salt and freshly ground pepper to taste
  1. Preheat the oven to 425 degrees
  2. Combine the garlic, and olive oil, and toss it with the potatoes, salt and pepper
  3. Spread the potatoes in a baking pan and cover with aluminum foil
  4. Roast for about 20 minutes, covered
  5. Remove the foil, stir the potatoes and sprinkle with the herbs
  6. Roast another 10-25 minutes, stirring occasionally, until the potatoes are browned and fork-tender

Note: If you happen to have leftover potatoes, reheat them by sauteing them gently in olive oil or butter until browned and warmed through. Voila! Nearly instant home fries.


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2 thoughts on “Herb-Garlic Roasted Potatoes

  1. cremarie 17 May 2007 at 2:13 pm

    Yummy. I’ve got some extra potatoes at home, along with some turnips that need to be used – this is definitely where they’ll end up! I always end up eating them the next morning underneath some yolky eggs.

  2. […] bake (russets), mash (Yukon gold), pan-fry (diced or sliced) or roast (red or […]

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