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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

  1. Preheat your oven to 400 degrees F.
  2. 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.
  3. 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.
  4. 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.
  5. 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.