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Roasted New Potatoes with Garlic and Thyme

Great with leg of lamb or lamb roast. Rosemary may be substituted for thyme.

coarse salt
2 to 2 1/2 pounds small new red potatoes, cut in half crosswise
1/4 cup extra virgin olive oil
4 to 5 garlic cloves, cut in half
1 tablespoon fresh thyme, chopped
ground pepper
parsley

Preheat oven to 375°.

Fill a large pot three- fourths full of 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 5 minutes. Drain well.

Arrange the potatoes in a baking dish or pan, preferably in a single layer. Drizzle the olive oil over the top, then turn thepotatoes over several times so they are well coated with the oil. Sprinkle the garlic over the potatoes. Sprinkle on the thyme, salt and pepper.

Place in the oven and bake, turning the potatoes over several times, until tender and golden, 20-25 minutes. Transfer to a serving dish, sprinkle with parsley and serve.

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