October 17, 2011
"These herbed potatoes are a tasty side to just about any main meat dish."
- Serving Size: 1 (241.5 g)
- Calories 344.5
- Total Fat - 23.2 g
- Saturated Fat - 5.8 g
- Cholesterol - 38.4 mg
- Sodium - 824.4 mg
- Total Carbohydrate - 8.4 g
- Dietary Fiber - 0.2 g
- Sugars - 6.1 g
- Protein - 25.3 g
- Calcium - 194.6 mg
- Iron - 0.3 mg
- Vitamin C - 0.8 mg
- Thiamin - 0.1 mg
Preheat oven to 425 degrees Fahrenheit.
Place cleaned potatoes in a large pot and cover with water.
Add 1 sprig each rosemary and thyme, 1 clove garlic and season generously with salt.
Bring to a boil and simmer until potatoes are tender, about 15 minutes.
Drain potatoes and gently pat dry.
Cut the potatoes in half and transfer to a large bowl. Add the olive oil, red pepper flakes, garlic and remaining rosemary and thyme; season with salt and toss.
Place potatoes cut side down on a foil lined, rimmed baking sheet; add remaining oil and herbs left in bowl.
Roast for about 20 minutes, turning after ten minutes, until potatoes are golden brown and crisp.
Transfer to serving platter, discarding herb sprigs and garlic.
Sprinkle with parsley.
Tips & Variations
No special items needed.