Ingredients
- 2 pounds potatoes (small potatoes, peeled and wash under cold water, if medium size sliced in half)
- Fresh thyme (handful of, or one tsp dried)
- Fresh rosemary (handful of, or one tsp dried)
- 6 garlic cloves (sliced into fourths)
- 1/4 cup butter (cold, chopped)
- 1/3 cup olive oil
- 3 tablespoons balsamic vinegar
- Salt and pepper, to taste
How to Make
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Step 1: Preheat the oven to 320ºF.
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Step 2: Remove the stalks from the thyme and rosemary and add to a bowl. Add the olive oil and balsamic vinegar, mix then set aside.
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Step 3: Add the butter to an oven dish, turn on heat and let butter melt, remove from oven, then add the herb mixture and the garlic and mix well with a spoon.
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Step 4: Add the baby potatoes and ensure they are all coated in butter herb mixture. Season generously with salt and pepper.
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Step 5: Place in oven and bake for 20-25 minutes or until just fork-tender.
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Step 6: Remove from oven and lightly crush potatoes with a potato masher (do not mash or over crush, it's best to do 2 or 3 potatoes at once to spread pressure evenly).
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Step 7: Return to oven and bake another 15-20 minutes.
We hope you enjoy this recipe!
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