Garlic-Thyme Potatoes
Recipe: #1235
October 24, 2011
Categories: Side Dishes, Potatoes, Sunday Dinner, Oven Roast Gluten-Free, Kosher, Low Cholesterol, No Eggs, Non-Dairy, Vegan, Vegetarian, Vegetarian Dinner, Vegan Dinner, more
"You can use different type of potatoes with this recipe. I have used fingerlings cut in half and mini roasting potatoes and those worked well also. If using the mini roasting potatoes, poke them with a fork a couple of time to allow for the flavours to penetrate. This is so easy and very tasty."
Original is 8 servings
Ingredients
Nutritional
- Serving Size: 1 (117.8 g)
- Calories 109.5
- Total Fat - 3.5 g
- Saturated Fat - 0.5 g
- Cholesterol - 0 mg
- Sodium - 91.1 mg
- Total Carbohydrate - 18.1 g
- Dietary Fiber - 2.8 g
- Sugars - 1.3 g
- Protein - 2 g
- Calcium - 14 mg
- Iron - 0.8 mg
- Vitamin C - 10.6 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Preheat oven to 450 degrees fahrenheit.
Step 2
Mix garlic and salt together. Mash into a paste with back of spoon.
Step 3
Place in bowl with thyme, savoury and oil.
Step 4
Clean potatoes, pat dry and cut each into 6 wedges.
Step 5
Toss potatoes with garlic mixture.
Step 6
Add pepper to taste.
Step 7
Place on foil lined baking sheet, coated with non-stick spray, and bake until browned, about 20 to 25 minutes, turning halfway to ensure they are not sticking.
Tips
No special items needed.
26 Reviews
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