Cookbook:Roasted Redskin Potatoes

Cookbook | Ingredients | Recipes

IngredientsEdit

  • 1 1/2 pounds redskin potatoes, halved
  • 3 Tbsp olive oil
  • 3 bay leaves
  • 2 tsp dried rosemary
  • 2 tsp dried thyme
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 Tbsp minced garlic

ProcedureEdit

  1. Put potatoes and bay leaves in a large Dutch oven. Put enough water to cover and bring to a rolling boil. Cook for 15 minutes or until tender.
  2. Drain and shock. Drain again and discard bay leaves. Pat dry with paper towels.
  3. Whisk together oil and remaining ingredients. Add potatoes and toss to coat.
  4. Bake in a 425° oven 10 minutes or until lightly to deeply brown. Serve.