Roasted Baby Potatoes with Herbs

Name: Roasted Baby Potatoes with Herbs
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT1H0M0.000S
Total time: P0Y0M0DT1H10M0.000S
Yield: 4 to 6 servings
Ingredients: 1/2 pound small red-skinned potatoes (about 1 3/4-inch diameter), scrubbed; 1/2 pound small white-skinned potatoes (about 1 3/4-inch diameter), scrubbed; 1 tablespoon herbes de Provence, plus extra for garnish; 3 cloves garlic, minced; 1/4 cup extra-virgin olive oil, plus extra for drizzling; Salt and freshly ground black pepper

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Level: Easy
Total: 1 hr 10 min

Prep: 10 min
Cook: 1 hr

Yield: 4 to 6 servings

Level: Easy
Total: 1 hr 10 min

Prep: 10 min
Cook: 1 hr

Yield: 4 to 6 servings

Ingredients

1/2 pound small red-skinned potatoes (about 1 3/4-inch diameter), scrubbed

1/2 pound small white-skinned potatoes (about 1 3/4-inch diameter), scrubbed

1 tablespoon herbes de Provence, plus extra for garnish

3 cloves garlic, minced

1/4 cup extra-virgin olive oil, plus extra for drizzling

Salt and freshly ground black pepper

Directions

Watch how to make this recipe.

Preheat the oven to 400 degrees F.
Put the potatoes into a large bowl. In a small bowl, whisk the herbs, garlic, and oil together until blended, and then pour over the potatoes. Sprinkle generously with salt and pepper and toss to coat. Transfer the potatoes to a heavy large baking dish, spacing them evenly apart.
Roast the potatoes until they are tender and golden, turning them occasionally with tongs, about 1 hour. Transfer the roasted potatoes to a decorative platter and drizzle with extra-virgin olive oil and herbes de Provence, if desired. Serve hot or warm.