Saturday, January 13, 2018
The only change I made to the recipe was using Baby Creamers Potatoes. I used those potatoes mainly because I had them on hand.
From Cook's Country Magazine December/January 2018 Issue
2 pounds small red potatoes, unpeeled, halved
2 teaspoons chopped fresh rosemary
1 1/4 teaspoons salt
1 teaspoon chopped fresh thyme
1/2 teaspoon pepper
4 tablespoons unsalted butter, cut into 1/2-inch pieces
3 garlic cloves, sliced thin
1. Adjust oven rack to lowest position and heat oven to 400 degrees. Toss potatoes, rosemary, salt, thyme, and pepper in large bowl until potatoes are well coated.
2. Line baking sheet with 16 by 12-inch sheet of aluminum foil. Spread potatoes mixture evenly over foil, leaving 1 1/2-inch border. Flip potatoes cut sides down. Scatter butter and garlic over potatoes. Place second 16 by 12-inch sheet of foil over potatoes. Beginning at 1 corner, fold foil inward in 1/2-inch increments 2 to 3 times to seal edge. Continue folding around perimeter of foil to create sealed packet.
3. Transfer sheet to oven and bake until potatoes are tender, about 40 minutes. Let potatoes cool for 5 minutes. Using tongs, tear away top sheet of foil, being careful of escaping steam. Serve.