Garlic Potatoes

Sue Lau's Note:

You gotta trust me on the amount of garlic. It gets so sweet from caramelizing, and is just about perfect to have a clove with every bite of potato. If you can't get the fingerling potatoes, just use new white potatoes and chop them into about 1-inch pieces.

• Total Time: 40 mins
• Prep Time: 10 mins
• Cook Time: 30 mins

Ingredients:

Servings: 6

• 2 lbs tiny russian fingerling potatoes or 2 lbs chopped new white potatoes
• 6 bulbs of garlic , cloves peeled and separated (larger cloves halved)
• 1⁄3; cup olive oil
• 1 -2 kosher salt
• 1 teaspoon cracked black pepper
• ¼ cup fresh thyme leave

Directions:

1. Preheat oven to 400°F.
2. Toss all ingredients into a mixing bowl and stir until coated.
3. Place potatoes and garlic onto a foil lined baking sheet.
4. Bake at 400F for 30-35 minutes or until potatoes are tender (my potatoes were very small so time may vary slightly).
5. Adjust seasonings if necessary, before serving.

Reviews

[morgainegeiser]

These were simple to make and had a great flavor. I used twice as much garlic as called for and still feel it needs moe. Will definitely make again.

[NorthwestGal]

I didn't have fingerlings, so I used baby reds and it worked out fine. I think the amount of garlic called for in the recipe was perfect, because the lightly caramelized garlic added such a flavorful addition to the roasted potatoes. Thanks, Sue Lau.

[BoSox Barb]

I totally trusted you on the garlic, Sue...and I'm glad I did!!! Absolutely TO DIE FOR!!! Making them again tomorrow for Thanksgiving dinner.