It has been a while since I haven’t posted anything… But I am back with some deliciousness for you!
Thyme-Garlic Roasted Potatoes
(Inspired by Cooking Light Magazine)
This is a very tasty side dish that will accompany fish, chicken or meat. I did with mushroom sauce pork chops (will post recipe soon).
What you will need:
– 20 ounces baby potatoes cut in half (find a colorful package or mix golden baby potato and baby ruby potato)
– 1 garlic head (2 heads if your family is crazy about garlic!)
– 2 tbsp extra-virgin olive oil (I use first cold press olive oil)
– 3 thyme springs (I have a vase so I can have it really fresh)
– 2 small rosemary springs (I also have it planted. I think the rosemary takes over the taste of everything, so I limit myself. But if you are a fan, go ahead and add 3 springs!)
– 1/2 tsp kosher salt (I used Flavorful Grey Sea Salt, delicious!)
– 1/2 tsp freshly ground black pepper
Remove white papery skin from garlic head, separate but not peel them. Place half-cut potatoes and garlic in a large pot with hot water. Let it boil for 5 minutes. You can roast them without boiling first, but I found out that it comes out better!
After 5 minutes, drain the water and let them cool down for 10 minutes.
Preheat oven to 450°.
In a large bowl, combine olive oil, potatoes, thyme and rosemary springs, salt and pepper; toss to coat.
Arrange the potatoes on a jelly-roll pan lined with foil paper.
Roast for 15/20 minutes (depending how golden you like your potatoes – keep in mind that if you will roast for a longer time, remove garlic cloves, otherwise they will melt), stirring halfway.
Remove from pan to a warm dish, sprinkle chopped parsley (if you like) and ENJOY!