Herb and Garlic Roasted Potatoes

Name: Herb and Garlic Roasted Potatoes
Prep time: 10 min
Cook time: 1 h 15 min
Total time: 1 h 25 min
Yield: 4 serving(s)
Ingredients: 3 lb (1.4 kg) yellow-flesh potatoes, unpeeled and cubed; 8 whole garlic cloves, unpeeled; 1/3 cup (75 ml) olive oil; 2 sage branches, leaves only; 2 rosemary branches, leaves only

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Preparation 10 min
Cooking 1 h 15 min
Servings 4

A quick blanching before roasting helps these cubes of yellow potatoes reveal their fleshy tenderness. After you’ve tossed them with oil and roasted them, they turn crisp on the outside and melting within. Add whole, unpeeled garlic cloves to roast alongside them and they’ll turn into caramelized, soft nuggets with bold flavour — a divine complement to the potatoes scattered with sage and rosemary.

Vegetarian
Vegan
Nut-free
Lactose-free
Gluten-free
Dairy-free
Egg-free

Ingredients

- 3 lb (1.4 kg) yellow-flesh potatoes, unpeeled and cubed
- 8 whole garlic cloves, unpeeled
- 1/3 cup (75 ml) olive oil
- 2 sage branches, leaves only
- 2 rosemary branches, leaves only

Preparation

- With the rack in the middle position, preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Place the potatoes and garlic in a pot. Cover with cold water. Season with salt. Bring to a boil and simmer for 8 minutes. Drain. Spread the potatoes and garlic out on the prepared baking sheet.
- Roast for 5 minutes to dry out the potatoes and garlic. Add the oil and herbs. Stir with a spatula to coat the potatoes. Season with salt and pepper. Roast for another 45 minutes, stirring twice, or until golden and crispy (see note).

Note from Ricardo

Peel the garlic cloves and combine the caramelized flesh with the roasted potatoes. A true delight!

Personal Note

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