Those herb-roasted new potatoes are a tasty accompaniment to any meat dish. They are so easy to make and come out so nicely golden brown, crisp and delicious. A real crowd-pleaser! Turn the potatoes over at half-time to ensure even browning if needed, I left them unattended during cooking. Use other herbs, like rosemary, marjoram or even sage in place of thyme. I will definitely be making these again and again!
Recipe adapted from Ina Garten and Taste Food
- 700 g Small or new potatoes, leaving skin on
- 2-3 tbsp Extra-virgin olive oil
- 1 tsp Sea salt
- 1/2 tsp Freshly mulled black pepper
- 1 tsp Garlic powder
- 4 Thyme sprigs, plus extra for garnish
- Preheat oven to 215C/420F. Cut the potatoes in quarters and place in a bowl with the olive oil, salt, pepper, and garlic powder. Toss until the potatoes are well coated. Spread the potatoes out in a single layer on a baking tray. Scatter the thyme sprigs around the potatoes.
- Place baking tray in the middle rack of the oven. Roast the potatoes for an hour until golden brown and crispy. Remove the potatoes from the oven, season to taste, and serve.
I'm reposting the Pinotage Spaghetti with Arugula for a dear friend - Monet at Anecdotes and Apple Cores, who has had a really rough and difficult year. Two sweet ladies - Kate at Kate's Kitchen and Liz at That Skinny Chick Can Bake were really kind to assemble some comfort food recipes for Monet in an effort to support and show some love. I feel blessed to be part of something so special.
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