Garlic Herb Roasted Potatoes

Garlic Herb Roasted Potatoes

Garlic Herb Roasted Potatoes – the easiest and delicious roasted potatoes with olive oil, butter, garlic, herb and lemon. No deep-frying easy recipe!

Everyone loves potatoes, I mean, who doesn’t like potatoes? Even the pickiest eaters like potatoes, case-in-point: my 4-year old son. While we all love fried potatoes such as chips and fries, the reality is that most people hate deep-frying at home. Deep-frying can be so messy, it wastes a lot of oil, the splatter, but most of all, many people are dreadful of deep-frying and the aftermath such as clean-up.

But there are so many ways of preparing potatoes and baking/roasting is definitely one of the easiest options. Recently, I got a bag of small baby potatoes for another recipe and have some leftover sitting on the counter top. I decided to make them into this amazing garlic herb roasted potatoes, a recipe I learned from Gratinee.

The potatoes are sliced like hasselback potatoes, roasted with olive oil, garlic, butter, parsley, thyme and lemon. It’s really very easy and the only seasonings you will need are black pepper and salt. Easy peasy, and after an hour in the oven, magic happens and you have the most amazing, tender, aromatic, and absolutely flavorful roasted potatoes. Gratinee‘s recipe also included roasted chicken, which I should try another time.

I really like this garlic herb roasted potatoes; more importantly, my picky eater enjoys them, too. It’s something that I can serve with his favorite Parmesan baked chicken nuggets, garlic sesame noodles, or Parmesan garlic noodles. I made some blanched broccoli for him and he has a complete and healthy meal.

Ingredients:

1 1/2 pounds baby (small) or fingerling potatoes

1/4 cup olive oil

2 tablespoons melted butter

2 heads garlic, top trimmed

1/2 tablespoon chopped parsley leaves

1/2 lemon, cut into wedges

5-6 sprigs thymes

Scant 1/4 teaspoon salt

1/2 teaspoon cracked black pepper

Method:

Preheat oven to 350F. Cut slits on the potatoes, do not cut through. Place the potatoes in a roasting pan and brush with the olive oil and melted butter. Add the garlic, parsley, lemon and thyme in the 

pan, in between the potatoes. Sprinkle with salt and black pepper.