Rate this recipe
4.4/5
(21 Votes)
1 Picture
Ingredients
- 1 garlic head
- 2 tablespoons extra-virgin olive oil
- 20 ounces whole baby potatoes
- 3 thyme sprigs
- 3 rosemary sprigs
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/8 teaspoon kosher salt
- 2 tablespoons chopped fresh flat-leaf parsley
Details
Servings 4
Preparation time 11mins
Cooking time 36mins
Adapted from myrecipes.com
Preparation
Step 1
1. Preheat oven to 450°.
2. Remove white papery skin from garlic head; separate but do not peel cloves. Place garlic, olive oil, potatoes, thyme sprigs, and rosemary sprigs in a large bowl; toss to coat. Arrange potato mixture on a foil-lined jelly-roll pan. Sprinkle evenly with 1/4 teaspoon kosher salt and pepper. Bake at 450° for 25 minutes, stirring after 13 minutes. Sprinkle with 1/8 teaspoon kosher salt and parsley.
Review this recipe