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Ingredients
ScaleNo serving count in the source — scale by factor
- red potatoes, halved1 1/2 lb
- olive oil3 tbsp
- bay leaf3
- rosemary, dried2 tsp
- thyme, dried2 tsp
- salt1 tsp
- black pepper1 tsp
- garlic, minced1 tbsp
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 4 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.