Roasted Potatoes With Garlic & Thyme
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Roasted Potatoes With Garlic & Thyme
  Garlic  
Last updated 6/12/2012 1:20:42 AM. Recipe ID 52554. Report a problem with this recipe.
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      Title: Roasted potatoes with garlic & thyme
 Categories: New, Text, Import
      Yield: 4 Servings
 
 
        2 lb small potatoes: Red Bliss,
  :       sm whites, Yukon Golds,
      1/4 c  pure olive oil
        3 TB unsalted butter
        3    cloves garlic, -- peeled and
  :          finely minced
        2 TB chopped fresh thyme
        2 TB chopped fresh flat-leaf
  :          parsley
  :          Salt and freshly ground
  :          black pepper to taste
  
  Preheat the oven to 350 degrees F. Leaving their skins on, scrub the
  potatoes with a brush to remove any dirt or blemishes. Dry the
  potatoes with paper towels or a cloth. Cut the potatoes in half or in
  quarters, depending on their size. Pour the olive oil into a roasting
  pan or large cast-iron skillet and heat in the oven 10 minutes before
  adding the potatoes.
  
  Roast the potatoes 45 minutes, until crisp. Shake the pan several
  times during cooking, so that the potatoes roll around to brown
  evenly. Remove from the oven. Drain the potatoes on paper towels or a
  cloth to absorb the excess oil, then place in a serving dish.
  
  In a saute pan, melt the butter, then add the garlic and saute until
  light golden brown. Add the chopped herbs to the garlic butter, stir
  together quickly, and remove from the heat. Pour the garlic-herb
  butter over the potatoes, season with the salt and pepper, and serve.
  
  Yield: 4 to 6 servings
  
  




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Recipe ID 52554 (Apr 03, 2005)

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