Roasted Potatoes with Garlic and Herbs

Shopping List

  1. Red Potatoes
    Sea salt
    Colossal Garlic
    Olive oil
    Rosemary (1 bunch)
    Bay leaves
    Thyme (1 bunch)


1 ½ pounds new or young red potatoes
Sea salt
1 head fresh, firm garlic, cloves separated but unpeeled
2 tablespoons olive oil
4 teaspoons chopped rosemary or sage
2 bay leaves
4 thyme sprigs


  1. 1)Scrub the potatoes well, then put them in a bowl of water with a few tablespoons salt and let stand for 15 minutes.

  2. 2)Meanwhile, preheat the oven to 400°F and lightly oil a shallow baking dish. Drain the potatoes and pat dry with a towel.

    3)Toss them with the garlic, oil, and herbs, then season with salt and pepper.

    4)Arrange them in the prepared dish and bake, uncovered, until the potatoes are tender when pierced with a knife, 25 to 40 minutes, depending on their size.

    5)Turn them several times while they’re cooking so that they brown evenly.

    6)Eat them with the softened cloves of garlic squeezed out of their paper cases.

    Serves 4-6