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Roasted Potatoes With Garlic And Herbs

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The aromas of roasting potatoes, herbs and garlic make this an irresistible dish.

  • 3 T olive oil
  • 1 dozen small or 6 medium potatoes, cut into 1/2 inch slices and patted dry
  • 1/2 to 1 head garlic (or to taste) separated into cloves and peeled
  • 4 to 5 sprigs, 4 to 6 inches long, rosemary, thyme or basil

Preheat oven to 400˚ F.

Spread olive oil in bottom of a 9x13 inch baking dish. Toss potato slices and garlic cloves in baking dish to coat with oil, then arrange in a single layer. Lay the sprigs of herbs on top of the potatoes. Cover the pan with foil or a cookie sheet and bake 20 min.  Uncover and bake 15 to 20 minutes more or until potatoes are tender and begin to brown. Carefully remove herbs and discard. Serve immediately.

Serves 4

 

 


 


Find more great garden-inspired recipes in Renee's Cookbooks

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Preheat oven to 400˚ F.

Spread olive oil in bottom of a 9x13 inch baking dish. Toss potato slices and garlic cloves in baking dish to coat with oil, then arrange in a single layer. Lay the sprigs of herbs on top of the potatoes. Cover the pan with foil or a cookie sheet and bake 20 min.  Uncover and bake 15 to 20 minutes more or until potatoes are tender and begin to brown. Carefully remove herbs and discard. Serve immediately.

Serves 4

 

 


 


Find more great garden-inspired recipes in Renee's Cookbooks

View Recipe Archive

 

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