The inspiration for these potatoes came from my love of roasted garlic. While I love putting fresh garlic on potatoes, it tends to burn when you roast it in in the oven, so I usually resort to using garlic powder instead. However, by roasting the garlic separately, then mashing in and stir the roasted garlic paste into the potatoes, you can that roasty, toasty garlic flavor all over the roasted potatoes, without having to worry about burning! It’s pretty fabulous. This will definitely be my new go-to recipe for roasted potatoes.
2 tablespoons + 2 teaspoons olive oil
4 whole garlic cloves, peeled
2 teaspoons fresh thyme leaves
2 teaspoons fresh rosemary leaves, chopped
1 teaspoon kosher salt
1/2 teaspoon black pepper
Preheat your oven to 400 degrees F.
Cut a small square of foil, and place the garlic cloves in the center. Drizzle them with 2 teaspoons of olive oil, and a pinch of salt and pepper.
Fold the foil up to form a packet.
Wash and scrub the potatoes, then chop them into large chunks (about 1″ pieces).
Place the chopped potatoes onto a baking sheet, then season with them 1 teaspoon of salt, 1/2 teaspoon of pepper, the rosemary, thyme and remaining olive oil. Toss the potatoes together to coat them evenly.
Place the garlic and potatoes into the oven to roast. Roast the cloves to 20-25 minutes until they’re soft and golden. Roast the potatoes for 35-45 minutes, or until they’re golden brown and fork tender.
Mash the garlic cloves into a paste, using a fork. Place the hot cooked potatoes into a bowl and toss them with the garlic paste, coating evenly. Serve hot.
Print Roasted Garlic, Rosemary & Thyme Potatoes
Ingredients
- 2 pounds Yukon Gold potatoes
- 2 tablespoons + 2 teaspoons olive oil
- 4 whole garlic cloves, peeled
- 2 teaspoons fresh thyme leaves
- 2 teaspoons fresh rosemary leaves, chopped
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
Instructions
- Preheat your oven to 400 degrees F.
- Cut a small square of foil, and place the garlic cloves in the center. Drizzle them with 2 teaspoons of olive oil, and a pinch of salt and pepper. Fold the foil up to form a packet.
- Wash and scrub the potatoes, then chop them into large chunks (about 1" pieces). Place the chopped potatoes onto a baking sheet, then season with them 1 teaspoon of salt, 1/2 teaspoon of pepper, the rosemary, thyme and remaining olive oil. Toss the potatoes together to coat them evenly.
- Place the garlic and potatoes into the oven to roast. Roast the cloves to 20-25 minutes until they're soft and golden. Roast the potatoes for 35-45 minutes, or until fork tender.
- Mash the garlic cloves into a paste, using a fork. Place the hot cooked potatoes into a bowl and toss them with the garlic paste, coating evenly. Serve hot.
