Roasted Potatoes with Garlic and Fresh Herbs


Course : Potatoes
Serves: 4
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Ingredients:


2 pounds new potatoes -- small are better

1 teaspoon salt and pepper

10 cloves fresh garlic -- unpeeled

1 bunch fresh herb sprigs: rosemary, thyme, sage leaves, oregano
 

Preparation / Directions:


Preheat the oven to 400 F. Leave the potatoes whole if small; cut into halves or quarters if large. Toss them in a baking dish with just enough oil to coat them (or spray them with cooking spray) and sprinkle with salt and pepper. Add the garlic and a few sprigs of fresh herbs; cover and roast for 35 to 40 minutes, until tender. If serving immediately, remove the herbs and season with salt and pepper to taste; or set them aside to use later. VARIATION: Twice-Roasted Potatoes: This is a great way to use leftover roast potatoes. Preheat the oven to 450 F. If the potatoes are whole, cut them into halves, quarters, or large pieces. Toss with a little olive oil, salt, and pepper; bake in an uncovered dish until the potatoes are crisp and golden, about 20 to 25 minutes. Toss with chopped parsley or thyme and serve.


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