Garlic Potatoes

Name: Garlic Potatoes
Ingredients: 3/4 cup olive oil; 12 medium-size new potatoes (about 1 pound), halved if necessary to keep them uniform in size; 24 garlic cloves, unpeeled; 6 bay leaves; 4 sprigs thyme; 4 sprigs rosemary; Coarse salt; Freshly ground black pepper

8 ingredients

10 steps

Ingredients

3/4 cup olive oil
12 medium-size new potatoes (about 1 pound), halved if necessary to keep them uniform in size
24 garlic cloves, unpeeled
6 bay leaves
4 sprigs thyme
4 sprigs rosemary
Coarse salt
Freshly ground black pepper

Directions

1

Cover the bottom of a glass baking dish with the oil.
2

Toss in the potatoes and garlic, making sure both are coated with the oil.
3

Toss in the bay leaves and sprigs of herbs and season generously with salt and pepper.
4

Bake this dish in a 425F oven until the potatoes are tender when pierced with a fork, about 35 minutes.
5

Open the oven and stir the potatoes twice during the cooking time.
6

(When serving, be sure to show the guests how to squeeze the softened garlic and mash it into the potatoes.)
7

Choose firm and fresh-looking new (thin-skinned) potatoes.
8

Any long thin-skinned potatoes can be called fingerlings.
9

The yellow-fleshed ones are Yellow Finn and Yukon Gold, and there are many varieties of white and pink potatoes.
10

I find the purple potatoes have the least flavor.