1-1/2 pounds mini or baby, multi-colored potatoes, cut into 1/2 inch wedge-sized pieces
6 or more garlic cloves, minced
2 T. olive oil
Salt and pepper
Dill, thyme, or other herbs, as desired and available
Sour cream (optional)
Preheat oven to 375 degrees*
Roasting time 23 – 25 minutes
Place cut potatoes in a bowl with minced garlic. Toss with olive oil, salt, and pepper. Roast, turning and stirring the potatoes every 10 minutes or so. Potatoes are done when they’re tender but not mushy.
More: This couldn’t be any easier and still be pretty and tasty. My family loves garlic, and when a recipe calls for 2 cloves, I routinely double or even triple that amount, which is why I say “6 or more.” I occasionally toss in dill or thyme with the oil, salt, and pepper. But in the making this time I sprinkled dill on the sour cream for the potato dip.
*I have upped the oven temperature to 425 to yield a more crusty potato. Adjust roasting time, as needed. I’ve also prepared these potatoes this way but then loosely wrapped them in foil and put them on the grill. If you opt for this method, then you’ll need to make sure the potatoes — whether cut or whole — are in uniform sizes, and you’ll need to stir them more frequently to avoid charring some and leaving others uncooked.