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ORIGINATED IN '48
roasted
baby
potatoes
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NOTES:
SERVES 2
A classic!
(Double if necessary, but give your potatoes space to roast on TWO sheet trays)
Preheat oven to 400˚F. In a large bowl, toss the potatoes with Vivienne and a generous sprinkling of salt and pepper. Smash the cloves of garlic—leaving the peels on—and add to the bowl along with the thyme sprigs. Toss together. Transfer the potato mixture to a baking sheet lined with parchment paper. Then, cover the entire sheet full of potatoes with aluminum foil, sealing the edges. Roast in the oven for 15 minutes. Remove the foil covering, then continue roasting until the potatoes are golden brown and tender.
(Double if necessary, but give your potatoes space to roast on TWO sheet trays)
Preheat oven to 400˚F. In a large bowl, toss the potatoes with Vivienne and a generous sprinkling of salt and pepper. Smash the cloves of garlic—leaving the peels on—and add to the bowl along with the thyme sprigs. Toss together. Transfer the potato mixture to a baking sheet lined with parchment paper. Then, cover the entire sheet full of potatoes with aluminum foil, sealing the edges. Roast in the oven for 15 minutes. Remove the foil covering, then continue roasting until the potatoes are golden brown and tender.
Ingredients
1 Pound
Small creamer / baby / new potatoes
1/4 cup
Vivienne® Romano Cheese Dressing
Pinch
Salt and freshly ground black pepper
3 Cloves
Garlic
3 Cloves
Thyme
3 Cloves
Rosemary
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