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Friday, November 26

Herbs & new potatoes

Potatoes, red new, scrubbed
5 pounds
Rosemary sprigs
Thyme sprigs
Garlic cloves, smashed
Salt, sea or kosher

Olive oil, extra virgin
½ cup
Red pepper, crushed
1 teaspoon
Parsley, flat-leaf, chopped
1 tablespoon
  1. Preheat oven to 425°F.
  2. Place potatoes in a large pot, and cover with water.
  3. Add half of the rosemary, thyme, and garlic; season generously with salt.
  4. Bring to a boil, and simmer until the potatoes are tender, about 15 minutes.
  5. Drain potatoes, and pat dry; discard herbs and garlic.
  6. Cut the potatoes in half, and transfer to a large bowl.
  7. Add olive oil and red pepper.
  8. Tear the remaining rosemary and thyme sprigs into 1-inch pieces, and add them to the bowl with the remaining garlic.
  9. Season with salt, and toss.
  10. Arrange potatoes, cut side down, on two large baking sheets; sprinkle with any oil and herbs left in the bowl.
  11. Roast for about 25 minutes, until the potatoes are golden and crisp, shifting the pans halfway through baking.
  12. Discard the garlic and herbs; transfer to a platter, sprinkle with parsley, and serve.
Time: 1 hour total (20 minutes active) • 10 servings
    Recipe from Food & Wine, December 2010.

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