Makes 6 servings
This is a starting point for roasted potatoes a la you. Garlic and herbs give the potatoes some personality, but you could add or substitute anything from lemon zest (or juice squeezed in at the end), miso paste, thinly sliced shallots, fish sauce, spice blends, mustard.. you get the picture. We use half vegetable oil and half olive oil for a combo of function and flavor, but you can use either one on its own to simplify.
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Ingredients
2 tablespoons vegetable oil
2 tablespoons extra-virgin olive oil
1 1/2 to 2 lb unpeeled fingerling, Red Bliss, or yellow creamer potatoes, washed well, halved
10 unpeeled garlic cloves
2 sprigs rosemary
6 sprigs thyme
2 tsp kosher salt, plus more as needed
1 tsp freshly cracked black pepper, plus more as needed
Directions
- Preheat the oven to 400°F.
- Place the vegetable and olive oils on a rimmed baking sheet. Add the potatoes and toss in the oils to coat. Add the garlic, rosemary, thyme, salt, and pepper and toss with the potatoes to coat. Cover the pan tightly with aluminum foil or a lid and transfer to the oven. Roast for 25 minutes.
- Carefully uncover the pan and turn the potatoes over. Using a fork or skewer, check for tenderness; if the potatoes are nearly tender and the fork or skewer pulls out easily, return the potatoes to the oven, uncovered, just to crisp the skin, about 10 minutes. If they are not yet nearly tender, cover the pan tightly again and returning to the oven to roast for about 10 minutes more. When the potatoes are nearly tender, remove the cover and return the pan to the oven until the potatoes are fork-tender and the skins are crisp, about 10 minutes. If desired sprinkle with a little more salt and pepper.
- Remove the peels from the garlic, add to the potatoes, and serve.
