Roasted New Potatoes With Garlic & Thyme
Recipe: #18277
March 28, 2015
Categories: Side Dishes, Potatoes, Birthday, Brunch, Christmas, Easter, Fathers Day, Game/Sports Day, Halloween, July 4th, Labor Day, Mothers Day, New Years, Passover, Potluck, Romantic Dinner, St Patricks Day, Sunday Dinner, Thanksgiving, Valentine's Day, Oven Roast, Gluten-Free, Kosher, Low Cholesterol, No Eggs, Non-Dairy, Sugar-Free, Vegan, Vegetarian, Vegetarian Dinner, Vegan Dinner, more
"This is a great tasting potato recipe I found in a Times Life Cookbook. You can use rosemary instead of thyme in this recipe if you like, both work well."
Original is 7 servings
Ingredients
Nutritional
- Serving Size: 1 (167.7 g)
- Calories 196.6
- Total Fat - 10 g
- Saturated Fat - 1.4 g
- Cholesterol - 1.9 mg
- Sodium - 1212.5 mg
- Total Carbohydrate - 25 g
- Dietary Fiber - 3.7 g
- Sugars - 2.1 g
- Protein - 2.7 g
- Calcium - 18.4 mg
- Iron - 0.9 mg
- Vitamin C - 14.4 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Fill a large pot 3/4 of the way with water and bring to a boil; add the table salt and the potatoes.
Step 2
Bring back to a boil, reduce heat, cover partially and cook for 5 minutes; drain well.
Step 3
Pour the oil over the poatoes making sure they are completely coated and toss in the garlic.Sprinkle with the thyme and pepper.
Step 4
Place on a rimmed baking sheet and cook in a pre-heated 375 degree Fahrenheit oven, until tender and golden, turning often so they don't stick, about 20 to 25 minutes.
Step 5
Transfer to a serving bowl, sprinkle with Kosher salt and parsley and serve.
Tips
No special items needed.
2 Reviews
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