Roasted Baby Potatoes with Herbs and Garlic

Name: Roasted Baby Potatoes with Herbs and Garlic
Yield: 4 to 6 side-dish servings
Ingredients: 1/4 cup olive oil; 1 tablespoon herbes de Provence or dried Italian seasoning; 3 garlic cloves, minced; 1 pound fingerling potatoes or small white or red-skinned potatoes; 1/2 pound small red-skinned potatoes (about 1 3/4-inch diameter); 1/2 pound small white-skinned potatoes (about 1 3/4-inch diameter); 1 teaspoon salt, plus more to taste; 1 teaspoon freshly ground black pepper, plus more to taste

December 9, 2011

I like to mix different types of potatoes for this, my all-time favorite roasted potato recipe. The only extra time it takes is at the market, for the cashier to price a different item. Use whichever varieties you find or prefer, and serve this as a side to nearly any meat or fish dish. And it’s just as easy for a crowd as it is for two people.

Recipe information

Yield
4 to 6 side-dish servings

Ingredients

1/4 cup olive oil

1 tablespoon herbes de Provence or dried Italian seasoning

3 garlic cloves, minced

1 pound fingerling potatoes or small white or red-skinned potatoes

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

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

1 teaspoon salt, plus more to taste

1 teaspoon freshly ground black pepper, plus more to taste

Preparation

Step 1
Preheat the oven to 400 degrees F. In a large bowl, whisk the oil, herbes de Provence, and garlic to blend. Add all of the potatoes and 1 teaspoon each of salt and pepper, and toss to coat. Using a slotted spoon, transfer the potatoes to a large, heavy baking sheet, spacing evenly. Set the bowl aside (do not clean the bowl).
Step 2
Roast the potatoes until they are tender and golden, turning them occasionally, about 1 hour. Transfer the roasted potatoes to the reserved bowl and toss to coat with any herb oil remaining in the bowl. Season the potatoes with more salt and pepper to taste. Transfer to a large bowl and serve.

Reprinted with permission from Everyday Italian: 125 Simple and Delicious Recipes by Martha Stewart Living Magazine. Copyright © 2005 by Giada De Laurentiis. Published by Crown Publishing Group. All Rights Reserved. Giada De Laurentiis is the star of Food Network's Everyday Italian and Behind the Bash. She attended the Cordon Bleu in Paris, and then worked in a variety of Los Angeles restaurants, including Wolfgang Puck's Spago, before starting her own catering and private-chef company, GDL Foods. The granddaughter of movie producer Dino De Laurentiis, Giada was born in Rome and grew up in Los Angeles, where she now lives.

TagsItalian European Red Skin Potato Potato Root Vegetable Vegetable Side Dinner Dairy Free Gluten Free Nut Free Vegan Vegetarian 5 Ingredients or Fewer Easy Roast Cookbooks

Recipe information

Ingredients

Preparation

Step 1

Step 2

Recipe notes