Try this Roasted Baby Potatoes with Herbs recipe, or contribute your own.

Still searching for what to cook ?

Name: Roasted Baby Potatoes with Herbs
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Italian
Ingredients: 2 tablespoons extra-virgin olive oil; 3 cloves Garlic minced - use 2 cloves - LEAVE OUT for RIC; 1/2 teaspoons herbes de Provence reduced by half; 1/2 pound small white-skinned potatoes (about 1 3/4-inch diameter), scrubbed; 1/2 pound small red-skinned potatoes (about 1 3/4-inch diameter), scrubbed

Find the most delicious recipes here

INGREDIENTS

2 tablespoons extra-virgin olive oil
3 cloves Garlic ; minced - use 2 cloves - LEAVE OUT for RIC
1/2 teaspoons herbes de Provence ; reduced by half
1/2 pound small white-skinned potatoes ; (about 1 3/4-inch diameter), scrubbed
1/2 pound small red-skinned potatoes ; (about 1 3/4-inch diameter), scrubbed

INSTRUCTIONS

Preheat the oven to 400 degrees F.

Put the potatoes into a large bowl. In a small bowl, whisk the herbs, garlic, and oil together until blended,

and then pour over the potatoes. Sprinkle generously with salt and pepper and toss to coat. Transfer the potatoes

to a heavy large baking dish, spacing them evenly apart.

Roast the potatoes until they are tender and golden, turning them occasionally with tongs, about 1 hour. Transfer the

roasted potatoes to a decorative platter and drizzle with extra-virgin olive oil and Herb de Provence, if desired.

Serve hot or warm.

If you quarter the potatoes only roast for about 45 minutes.

Herbs de Provence: equal parts Parsley, Sage, Rosemary & Thyme

An excellent side dish for Roasted Chicken with Balsamic Vinagrette

NOTES

Alert editor

Roasted Baby Potatoes with Herbs

2 tablespoons extra-virgin olive oil
3 cloves Garlic minced - use 2 cloves - LEAVE OUT for RIC
1/2 teaspoons herbes de Provence reduced by half
1/2 pound small white-skinned potatoes (about 1 3/4-inch diameter), scrubbed
1/2 pound small red-skinned potatoes (about 1 3/4-inch diameter), scrubbed

Preheat the oven to 400 degrees F.

Put the potatoes into a large bowl. In a small bowl, whisk the herbs, garlic, and oil together until blended,
and then pour over the potatoes. Sprinkle generously with salt and pepper and toss to coat. Transfer the potatoes
to a heavy large baking dish, spacing them evenly apart.

Roast the potatoes until they are tender and golden, turning them occasionally with tongs, about 1 hour. Transfer the
roasted potatoes to a decorative platter and drizzle with extra-virgin olive oil and Herb de Provence, if desired.
Serve hot or warm.

If you quarter the potatoes only roast for about 45 minutes.

Herbs de Provence:  equal parts Parsley, Sage, Rosemary & Thyme

An excellent side dish for Roasted Chicken with Balsamic Vinagrette

Add Photo

TNBlonde

Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Serving (124g)
Recipe Makes: 4 Servings

Calories: 65
Calories from Fat: 61 (94%)

Amt Per Serving		% DV

	Total Fat 6.8g	9 %
	Saturated Fat 0.9g	5 %
	Monounsaturated Fat 4.9g
	Polyunsanturated Fat 0.7g
Cholesterol 0mg		0 %
Sodium 0.8mg		0 %
Potassium 15.1mg		0 %
Total Carbohydrate 1.2g		0 %
	Dietary Fiber 0.1g	0 %
	Sugars, other 1.2g
Protein 0.2g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 65

Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.

Get Detailed Nutrition Facts on Any Recipe