Roasted Potatoes in Olive Oil and Herbs |
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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 12 |
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For my 46th birthday my husband treated me to a one-evening cooking course. It must have been one of the most enjoyable evenings I've ever had. This recipe is from that course. It was a meat-laden course, but these potatoes served as the perfect foil to the meal. Ingredients:
1 kg small potato |
1/4 cup olive oil |
5 garlic cloves, finely minced |
coarse salt |
fresh coarse ground black pepper |
rosemary |
thyme |
sage |
oregano, all finely minced |
Directions:
1. Preheat the oven to 250 degrees centigrade.
2. Do not peel the potatoes. Cook them in boiling water until soft. Cool until the potatoes are comfortable to hold in your hand.
3. Halve the cooked potatoes and score the undersides in a crisscross pattern. Transfer them to a large bowl.
4. Add the olive oil and fresh herbs to the bowl. Mix well until the potatoes are all coated.
5. Place the potatoes cut side up in a roasting pan and roast in the oven for 30 minutes.
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