 |
Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 6 |
|
A spicy full flavored version of roasted baby potatoes. I adopted this from the Recipezaar account and I am the very happy new owner of such a winner :) Now that I have made it several times myself, I totally agree with reviewers recomendations to add carrots to this too. I have also added cubed sweet potato, but be aware that they will be fairly soft, rather than crunchy like the potatoes. A firm favourite in our home from now on ! Enjoy :) Oven time depends on how much you are making.. mine took 45 minutes for the potatoes to be nice and crunchy. It serves 4 at our place... 6 would be fighting each other for the biggest serving LOL. Ingredients:
3 lbs red potatoes or 3 lbs yukon gold potatoes, cut into bite sized pieces |
6 tablespoons unsalted butter |
3 tablespoons olive oil |
3 garlic cloves, pressed |
1/2 cup fresh italian parsley, chopped |
1 tablespoon fresh thyme, minced |
1 1/2 tablespoons fresh rosemary, minced |
1 1/2 teaspoons smoked paprika |
cayenne, to taste |
1/2 teaspoon salt |
1/2 teaspoon black pepper |
Directions:
1. Preheat oven to 375.
2. In large pan, melt butter in oil over moderate heat.
3. Add garlic, parsley, thyme, rosemary, paprika and cayenne.
4. Add potatoes and toss well.
5. Roast, basting until potatoes are tender.
6. Season.
|
|