Rosemary-Garlic Roasted Potatoes

Rosemary-Garlic Roasted Potatoes Recipe
Photo: Johnny Autry; Styling: Cindy Barr
Look for bags of colorful baby potatoes, which cook quickly. If you can't find them, use halved fingerling potatoes. Squeeze the soft roasted garlic out of the skins, and enjoy with the potatoes.

 

Yield:

Serves 4 (serving size: 2/3 cup)

Recipe from

Recipe Time

Hands-on: 10 Minutes
Total: 36 Minutes

Nutritional Information

Calories 173
Fat 7 g
Satfat 1 g
Sodium 208 mg

Ingredients

1 garlic head
2 tablespoons extra-virgin olive oil
20 ounces whole baby potatoes
3 thyme sprigs
3 rosemary sprigs
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon kosher salt
2 tablespoons chopped fresh flat-leaf parsley

Preparation

1. Preheat oven to 450°.

2. Remove white papery skin from garlic head; separate but do not peel cloves. Place garlic, olive oil, potatoes, thyme sprigs, and rosemary sprigs in a large bowl; toss to coat. Arrange potato mixture on a foil-lined jelly-roll pan. Sprinkle evenly with 1/4 teaspoon kosher salt and pepper. Bake at 450° for 25 minutes, stirring after 13 minutes. Sprinkle with 1/8 teaspoon kosher salt and parsley.

Note:

Robin Bashinsky,

April 2013
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