Roasted Garlic-Herb New Potatoes is the way to make roasted potatoes – browned on the outside and creamy inside. And so tasty!
Tender and savory with garlic. A fine accompaniment to roasts.
The combination boil/bake makes the texture just lovely, and the spices are just perfect.
If you want a little more ZING to your taters, I recommend adding a little cayenne pepper with the other spices.
This is a perfect side dish for Chicken Schnitzel With Capers and Lemon.
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A delicious potato side dish that's really easy to make.
- 2 1/2 lbs small red potatoes cut in half
- 1/4 cup olive oil
- 8 -12 cloves garlic peeled (or more, if you love garlic)
- 2 teaspoons dried thyme
- 1 teaspoon salt
- 1/2 teaspoon fresh ground pepper
- 1 tablespoon chopped fresh parsley
- Preheat oven to 375 degrees F.
Fill a large pot with salted water and bring to a boil; add potatoes and garlic and bring back to a boil.
Reduce heat and cook for 10 minutes; drain well.
Arrange the potatoes and garlic on a baking pan and toss with the olive oil (have the potatoes cut side down so they brown nicely).
Sprinkle with the thyme, salt, and pepper.
- Place in the preheated oven and bake for 20-25 minutes or until the potatoes are tender and cooked through.
Place on a serving platter or dish and garnish with parsley. Serve with Chicken Schnitzel With Capers and Lemon.
Enjoy!
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Chicken Schnitzel With Capers and Lemon
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Recipe based on one by Sue Lau
Photo by Sue Lau