• 10servings
  • 189calories

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, E
MineralsNatrium, Potassium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 3 pound(s) small yellow fingerling or other small potatoes , scrubbed well 10 clove(s) (large) garlic , unpeeled 3 tablespoon(s) olive oil

  2. 1 teaspoon(s) dried thyme leaves

  3. 1/2 teaspoon(s) salt

  4. 1/4 teaspoon(s) ground black pepper

Instructions Jump to Ingredients ↑

  1. In 4-quart saucepan, heat 2 inches water to boiling. Add potatoes and cook 10 minutes -- potatoes should be partially cooked.

  2. Meanwhile, cut thin slice off root, or blunt, end of each garlic clove.

  3. Heat oven to 400 degrees. Drain potatoes and rinse with cold water to cool them slightly. In 15 1/2- by 10 1/2-inch jelly-roll pan, toss potatoes, garlic, oil, thyme, salt, and pepper until well mixed. Spread vegetables in single layer in pan.

  4. Roast potatoes and garlic 45 minutes, turning vegetables once, or until potatoes are cooked through. Transfer to serving dish and serve warm or at room temperature.


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