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Recipe by: doralda
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See below ingredients and instructions
2 pounds new potatoes -- small are better
Rosefir or Yellow Finn are even better
salt and pepper
10 cloves fresh garlic -- unpeeled
fresh herb sprigs:
rosemary, thyme, sage leaves, oregano
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.
English celebrity chef also known as The Naked Chef. BBC food television shows.
Celebrity chef. Italian cuisine chef who owns 13 restaurants. Earnings: $3 million
Celebrity chef with 3 stars at the Michelin Guide, with worldwide restaurants!
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