Roasted New Potatoes With Garlic & Thyme Recipe

"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

Metric US

I've Tried It

Ingredients

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2 pounds potatoes (new red potatoes, cut into 2" pieces)
1/4 cup olive oil (extra virgin)
4 garlic cloves (cut in half and crushed)
1 tablespoon salt (table salt)

1 tablespoon chopped fresh thyme (or 2 teaspoon dried thyme)
Fresh ground pepper
Fresh parsley, chopped
Kosher salt (sprinkle)

Nutritional

Serving Size: 1 (143.7 g)
Calories 168.5
Total Fat - 8.6 g
Saturated Fat - 1.2 g
Cholesterol - 1.6 mg
Sodium - 1039.2 mg
Total Carbohydrate - 21.4 g
Dietary Fiber - 3.2 g
Sugars - 1.8 g
Protein - 2.3 g
Calcium - 15.8 mg
Iron - 0.8 mg
Vitamin C - 12.3 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 potatoes, 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.