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Roasted Redskin Potatoes

Roasted Redskin Potatoes
LunchInternational⏱ 35 minServes 4EasyGluten-freeEgg-freeDairy-freeLactose-freeVeganVegetarianNut-free
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🌾 Gluten-free by ingredient. Every ingredient in this recipe was checked against our strict gluten-free list. It has not been test-cooked or lab-tested. If you have coeliac disease, check the label of every product you use (for example “gluten-free” on spices, stock or oats) and avoid cross-contact in your own kitchen. How we check recipes

Ingredients

  • 1½ lb red-skinned potatoes, halved
  • 3 tbsp olive oil
  • 3 bay leaves
  • 2 tsp dried rosemary
  • 2 tsp dried thyme
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 tbsp minced garlic

Method

  1. Put potatoes and bay leaves in a large Dutch oven. Put enough water to cover and bring to a rolling boil. Cook for 15 minutes or until tender.
  2. Drain and shock. Drain again and discard bay leaves. Pat dry with paper towels.
  3. Whisk together oil and remaining ingredients. Add potatoes and toss to coat.
  4. Bake in a 425°F oven for 10 minutes or until lightly to deeply brown. Serve.

Recipe source: Wikibooks Cookbook · CC BY-SA 4.0 · Wikibooks contributors (history) · Wiki markup removed and reformatted
Photo: File:Roasted Garlic Redskin Potatoes.JPG by Robert Loescher (CC BY-SA 4.0) · source