1/2 pound small red-skinned potatoes (about 1 3/4-inch diameter), scrubbed
1/2 pound small white-skinned potatoes (about 1 3/4-inch diameter), scrubbed
1 tablespoon herbes de Provence, plus extra for garnish
3 cloves garlic, minced
1/4 cup extra-virgin olive oil, plus extra for drizzling
Salt and freshly ground black pepper
Instructions
Preheat the oven to 400 degrees F.
Put the potatoes into a large bowl. In a small
bowl, whisk the herbs, garlic, and oil together
until blended, and then pour over the potatoes.
Sprinkle generously with salt and pepper and
toss to coat. Transfer the potatoes to a heavy
large baking dish, spacing them evenly apart.
Roast the potatoes until they are tender and
golden, turning them occasionally with tongs,
about 1 hour. Transfer the roasted potatoes to
a decorative platter and drizzle with extra-
virgin olive oil and herbes de Provence, if
desired. Serve hot or warm.
Originally Submitted
1/14/2018
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