Roasted Redskin Potatoes

Name: Roasted Redskin Potatoes
Ingredients: 1 ½ pounds red-skinned 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

Ingredients

1 ½ pounds red-skinned 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

Steps

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.
Drain and shock. Drain again and discard bay leaves. Pat dry with paper towels.
Whisk together oil and remaining ingredients. Add potatoes and toss to coat.
Bake in a 425°F oven for 10 minutes or until lightly to deeply brown. Serve.

More recipes with potatoes, bay leaves, rosemary, thyme or garlic

Adapted from “Roasted Redskin Potatoes” in the Wikibooks Cookbook by its contributors, licensed CC BY-SA 4.0. Reformatted for this site; this page's recipe text is shared under the same license.