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by Heather Harris-Brady

Along with the asparagus, now’s the time the cute little new potatoes start showing up. If you roast them you can help keep in most of the color and the nutrients. Here’s an easy way to jazz them up a little bit.

Roasted Potatoes with Garlic & Thyme, Six servings as a side dish

1 lb. new/spring potatoes

1 large head of garlic

3 T. olive oil

1 nice full branch of fresh thyme

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Wash the potatoes and scrub them thoroughly. Preheat the oven to 375. (Use convection if you have it.)

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Pat the potatoes dry. Break the garlic into cloves and add them to the potatoes. Toss them with the olive oil until everything is completely coated. Dump them into a pan large enough to hold them all in one layer. As you can see my pan is a touch small but you work with what you’ve got, know what I’m sayin’?

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Roast for about 30 minutes. Pull the leaves off the thyme and stir them in.  Return the pan to the oven and roast for another 10 minutes or until you can pierce the potatoes easily with a fork.

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Smash the garlic cloves with a fork and toss everything well. Remove the garlic husks and serve. If you want to have two vegetables, you can add the asparagus for the last 10-12 minutes of cooking time (when you add the thyme) and they both should be done very close to the same time.

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