Recipe - Roasted Potatoes With Garlic And Thyme

2 pound Small potatoes: Red Bliss,
small whites, Yukon Golds
One fourth cup Pure olive oil
3 tablespoon Unsalted butter
3 Cloves garlic,; peeled and
finely minced
2 tablespoon Chopped fresh thyme
2 tablespoon Chopped fresh flatleaf
parsley
Salt and freshly ground
black pepper to taste

Preheat the oven to 350 degrees F. Leaving their skins on, scrub the
potatoes with a brush to remove any dirt or blemishes. Dry the potatoes
with paper towels or a cloth. Cut the potatoes in half or in quarters,
depending on their size. Pour the olive oil into a roasting pan or large
castiron skillet and heat in the oven 10 minutes before adding the
potatoes.

Roast the potatoes 45 minutes, until crisp. Shake the pan several times
during cooking, so that the potatoes roll around to brown evenly. Remove
from the oven. Drain the potatoes on paper towels or a cloth to absorb the
excess oil, then place in a serving dish.

In a saute pan, melt the butter, then add the garlic and saute until light
golden brown. Add the chopped herbs to the garlic butter, stir together
quickly, and remove from the heat. Pour the garlicherb butter over the
potatoes, season with the salt and pepper, and serve.

Yield: 4 to 6 servings
Recipe By :COOKING LIVE SHOW #CL8722

Posted to MCRecipe Digest V1 #272

Date: Fri, 1 Nov 1996 07:52:25 0500

From: Meg Antczak meginny@frontiernet.net