Photo: Johnny Autry; Styling: Cindy Barr
Hands-on Time
10 Mins
Total Time
36 Mins
Yield
Serves 4 (serving size: 2/3 cup)

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.

 

How to Make It

Step 1

Preheat oven to 450°.

Step 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.

Ratings & Reviews

daneanp's Review

MaryEliz
September 07, 2013
I had larger sized red potatoes so I wedged them. Cooking time was about 45 minutes. Delicious and goes with anything.

KathrynNC's Review

Lysnecook
August 02, 2013
We really loved the recipe but had to make some changes (which is why I gave it only 4 stars). Couldn't find small enough potatoes so had to cut them. Not a fan of roasted garlic whole in skins, so instead added roughly chopped garlic when I pulled them out to stir at 13 minutes. Look forward to making again!

MaryEliz's Review

daneanp
April 21, 2013
I threw 2 Tbsp. crushed garlic from a bottle into the oil mixture but otherwise made as directed. Simple and delicious! I will try dried herbs next time if no fresh herbs on hand.

Lysnecook's Review

jmeleeS
April 13, 2013
Delish, simple and no fuss - absolutely LOVE tossing the garlic still in its wrapper with the potatoes. Am making them tomorrow and I think I'll add a few halved radishes, too. I've used a variety of fresh herbs; just whatever your favorite potatoe herbs are and/ or whatever you have on hand.

jmeleeS's Review

KathrynNC
April 11, 2013
Such a wonderful side dish! I did make a few changes (1) didn't bother with the garlic cloves, but I did sprinkle about 1 tbsp of garlic powder and extra kosher sea salt on the potatoes before roast time & (2) forgot to pick up rosemary, so just used extra (fresh!) thyme (chopped). One thing that seemed at first to be a disaster, but worked out in the end was the foil. After the first 13 min, despite the oil coating on the potatoes, the spuds were stuck to the foil. After wrestling with them to turn, I ended up tearing the foil so I just dumped all the potatoes directly on the jelly roll pan for the second half of roast time. This worked out perfectly and I wouldn't hestitate to use this "mistake" as the actual method for roasting again. Hint to make these stellar - you must buy the mini baby potatoes & slice into quarters (multi-colored is pretty, but not necessary); they will cook correctly in the 25 minutes and will be extra creamy. Will definitely make again; enjoy!

lahoffmanshop's Review

carolfitz
March 17, 2014
N/A