Oven Roasted Potatoes

Oven Roasted Potatoes

A great side dish made with beautiful unpeeled small potatoes, olive oil and herbs. The secret to these potatoes are that I boil them first until tender and then I put them in the oven, for a few minutes until golden brown.

roasted potatoes

While serving these potatoes as a side dish, you won’t go wrong by topping it off with the Sour Cream Herb Sauce or Cucumber Yogurt Dip. It’s refreshing and mouthwatering.

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Oven Roasted Potatoes

August 23, 2018
: 20 min
: easy

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Ingredients
  • 1 1/2 pounds small white-skinned potatoes
  • 2 garlic cloves, sliced
  • 1 bay leaf
  • drizzle olive oil
  • salt, to taste
  • 1 tbsp dry parsley
  • 1 tbsp fresh thyme
  • 3 tbsp olive oil
Directions
  • Step 1 In a large saucepan , add cold water, potatoes already sliced in halves and unpeeled, garlic, bay leaf, drizzle of olive oil and salt.
  • Step 2 Bring the water to a boil, lower the heat, and simmer until potatoes are fork tender, about 8 minutes, it all depends on their size.
  • Step 3 Preheat the oven to Broil.
  • Step 4 Drain the water. Dump the potatoes, garlic and bay leaf into a ceramic bake dish and spread then out into 1 layer.
  • Step 5 Over the potatoes, sprinkle dry parsley and fresh thyme and drizzle with olive oil. Toss until the potatoes are well coated.
  • Step 6 Roast in the oven until golden brown. Flip twice with a spatula during cooking.
  • Step 7 Remove the potatoes from the oven and serve.

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