Roasted Potatoes With Garlic and Thyme

Delicious and flavorful potatoes that are a perfect side for any meal. The garlic and thyme add a wonderful flavor to the potatoes. The recipe calls for red new potatoes but I often substitutes what I have on hand and they come out great.  

This is a very easy recipe to make.  First, the potatoes are boiled for about 5 minutes and then placed in a baking dish.  Drizzle some olive oil over the potatoes and toss.  Next add the garlic, thyme, salt and pepper to the potatoes.  Bake for about 20 minutes and serve.  

You have a tasty side to go with any main course.  This dish is also perfect for the holidays.

Roasted Potatoes With Garlic and Thyme

From Williams-Sonoma Kitchen Library

Ingredients:

Salt

2-2 1/2 pounds red new potatoes, 1 1/2-2 inches in diameter, cut in half crosswise (you can use the potatoes you have on hand) Note: If am using Baby Creamers, I do not cut them in half

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

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

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

5. Transfer to a serving dis, sprinkle with parsley and serve.

Serves 6-8

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