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Nutrition Facts
Serving Size 1 (204g) Recipe makes 6 servings
Calories 233
Calories from Fat 83		(35%)
Amount Per Serving		%DV
	Total Fat 9.2g	14%
	Saturated Fat 1.3g	6%
	Monounsaturated Fat 6.6g
	Polyunsaturated Fat 1.1g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 400mg		16%
Potassium 822mg		23%
Total Carbohydrate 34.8g		11%
	Dietary Fiber 4.5g	17%
	Sugars 1.5g
Protein 4.2g		8%
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Roasted Garlic-Herb New Potatoes

Recipe #44809 | 45 min | 15 min prep | add private note

⁽²³⁾ RATE IT NOW Print Recipe

By: Sue L
Oct 29, 2002

Tender and savory with garlic. A fine accompaniment to roasts.

SERVES 6 -8 (change servings and units)

Ingredients

2 1/2 lbs small red potatoes, cut in half
1/4 cup olive oil
8-12 cloves garlic, peeled (or more, if you love garlic)
2 teaspoons dried thyme
1 teaspoon salt
1/2 teaspoon fresh ground pepper
1 tablespoon chopped fresh parsley

Directions

1
Preheat oven to 375 degrees F.
2
Fill a large pot with salted water and bring to a boil; add potatoes and garlic and bring back to a boil.
3
Reduce heat and cook for 10 minutes; drain well.
4
Arrange the potatoes and garlic on a baking pan and toss with the olive oil (have the potatoes cut side down so they brown nicely).
5
Sprinkle with the thyme, salt, and pepper.
6
Place in the preheated oven and bake for 20-25 minutes or until the potatoes are tender and cooked through.
7
Place on a serving platter or dish and garnish with parsley,.

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Featured Reviews for This Recipe

From: Texasann

On Sep 4, 2009

These were good, but we didn't love them. Maybe the texture was too creamy for roasted potatoes. I ended up mashing mine on my plate. They were pretty good as a garlic, mashed potato.

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From: Blanquita

On May 16, 2009

Deliciously flavorful! I didn't add parsley (personal preference) and didn't need it. I used half the salt the recipe called for and I think it may have even been too much. Increase the healthy-factor by taking away the salt all together.

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From: Chef_Indulge

On Oct 13, 2004

These were very good. I made them for a picky friend who loved them. They are perfectly crispy on the outside and french fry soft on the inside. The recipe is a little bland though so if your palette desires more flavor you might want to add onion powder, basil, garlic salt, black pepper, etc. before baking. Great recipe SueL!

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From: Kim in Walnut Creek

On Apr 25, 2003

I am not a big potato fan but make them for guests. These were so good, however, that even I loved them! The combination boil/bake makes the texture just lovely, and the spices were just perfect. Next time I might use a bit less oil. I will definitely make these again!

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