Roasted Potatoes With Garlic And Thyme

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Title: Roasted Potatoes With Garlic And Thyme
Categories: New, Text, Import
Yield: 4 servings


2 lb small potatoes: Red Bliss,
: sm whites, Yukon Golds,
1/4 c pure olive oil
3 TB unsalted butter
3 cloves garlic, -- peeled and
: finely minced
2 TB chopped fresh thyme
2 TB chopped fresh flat-leaf
: parsley
: Salt and freshly ground
: black pepper to taste

Preheat the oven to 350 degrees F. Leaving their skins
on, scrub the potatoes with a brush to remove any dirt
or blemishes. Dry the potatoes with paper towels or a
cloth. Cut the potatoes in half or in quarters,
depending on their size. Pour the olive oil into a
roasting pan or large cast-iron skillet and heat in
the oven 10 minutes before adding the potatoes.

Roast the potatoes 45 minutes, until crisp. Shake the
pan several times during cooking, so that the potatoes
roll around to brown evenly. Remove from the oven.
Drain the potatoes on paper towels or a cloth to
absorb the excess oil, then place in a serving dish.

In a saute pan, melt the butter, then add the garlic
and saute until light golden brown. Add the chopped
herbs to the garlic butter, stir together quickly, and
remove from the heat. Pour the garlic-herb butter over
the potatoes, season with the salt and pepper, and
serve.

Yield: 4 to 6 servings

Recipe By :COOKING LIVE SHOW #CL8722

Date: Fri, 1 Nov
1996 07:52:25 -0500

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