Roasted Potatoes with Garlic and Thyme

Roasted Potatoes With Garlic and Thyme

Roasted Potatoes with Garlic and Thyme find their way on my table a lot during the year.  They are  a great side dish for any meal.  They are easy to make, are very flavorful,  and they smell delicious when they are baking.  I have used both Red and Yukon Gold Potatoes when making this recipe.  To begin in the preparation of this dish, the potatoes are cut in half  crosswise in diameter and boiled in a pot of water for about 5 minutes.  They are then  drained and tossed with some olive oil.  Four or five cloves of garlic are sprinkled over the potatoes as is some thyme (you can use fresh or dried) and a little salt and pepper.  Roast the potatoes in a 375 degree oven for 20-25 minutes.  Remove from oven and serve.  You can sprinkle the potatoes with some fresh parsley before serving if you wish.   If you have any left over potatoes you can use them to make a salad.

Roasted Potatoes With Garlic and Thyme

From Williams-Sonoma Thanksgiving & Christmas Kitchen Library

Ingredients:

Salt

2-2 1/2 pound red potatoes, 1 to 1/2-2 inches in diameter, cut in half crosswise

1/4 cup extra-virgin olive oil

4 or 5 garlic cloves, cut in half

1 tablespoon coarsely chopped fresh thyme or 2 teaspoons crushed dried thyme

Freshly ground pepper

Chopped fresh parsley

Directions:

1. Preheat an oven to 375 degrees F.

2. Fill a large pot three-fourths full with water and bring to a boil.  Add 1 tablespoon salt and the potatoes.  Bring back to a boil, reduce the heat slightly, cover partially and cook for 5 minutes.  Drain well.

3.  Arrange the potatoes in a baking dish or baking pan, preferably in a single layer.  Drizzle the olive oil over the top, then turn the potatoes over several times so they are well coated with the oil.

4. Sprinkle the garlic over the potatoes.  Sprinkle on the thyme and a little salt and pepper.

5. Place in the oven and bake, turning the potatoes over several times, until tender and golden, 20-25 minutes.

6. Transfer to a serving dish, sprinkle with parsley and serve.

Serves 6-8

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