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Roasted Baby Potatoes with Herbs
Roast: 55 mins at 325°F
Ingredients
- 1 pound small potatoes, such as baby Dutch yellow, fingerlings, baby purple, and/or new red or yellow potatoes or 3 medium round red or white potatoes, halved (1 pound), cut into 1-inch pieces
- 1 medium onion, cut into thin wedges or coarsely chopped
- 1 clove garlic, minced
- 1/2 teaspoon kosher salt, sea salt or coarse salt
- 1/4 teaspoon coarsely ground black pepper
- 2 tablespoons olive oil
- 1 tablespoon snipped fresh thyme, rosemary, and/or flat-leaf parsley
- 1 5.2 ounce package semisoft cheese with garlic and herbs, or 1/2 of an 8-ounce tub soft-style cream cheese (optional)
- Snipped fresh chives (optional)
Directions
1. Wash potatoes. In a greased 9x9x2-inch baking pan or shallow baking pan, combine potatoes, onion and garlic. Sprinkle with salt and pepper. Drizzle with oil; toss to coat.
2. Roast, uncovered, in a 325 degrees F oven for 45 minutes. Stir potato mixture; bake for 10 to 20 minutes more or until potatoes are tender and brown on the edges. Stir in fresh herbs. If you like, top with cheese, allowing it to melt slightly and garnish with snipped chives. 4 side-dish servings
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Variation:
Roasted Veggies:
Prepare as above, except stir in 2 cups packaged peeled baby carrots or 4 medium carrots, halved lengthwise and cut into 2-inch pieces with potatoes and onion. Continue as directed.
