Garlic And Thyme Crunchy Potatoes

September 19th, 2007 by Jeff in Side Dishes

To date, there are probably at least 3 million different ways to prepare potatoes. Around our house, it usually ends up being either mashed, scalloped, baked, or twice stuffed. With the exception of the baked potato, most take quite a bit of time to put together. Have you ever wanted just an easy potato recipe that is full of flavor but only takes a couple minutes to prepare? Well, this is the one.

Herbs and potatoes have gone together probably since they first torn out of the ground. There is something about potatoes that they just accept flavor so easily. Just cooking a potato along side of a fragrance will infuse that flavor into it. This makes cooking them very easy and rewarding.

  • 4-5 large potatoes (any kind besides sweet), cut roughly into 1 inch pieces.
  • Extra virgin olive oil.
  • 4 cloves of garlic with the skin still on.
  • 2 bunches of fresh thyme.
  • Salt and fresh ground pepper.

Preheat oven to 375.

Lightly oil a large glass baking/casserole dish, and place the cut potatoes into the dish. Sprinkle liberally with salt and pepper. Drizzle olive oil all over the potatoes. Mix up with a spoon. Add the cloves of garlic to the potatoes, spacing them evenly. Sprinkle with some more salt and pepper and drizzle with a little more olive oil making sure you hit each clove of garlic with the oil.

Place the bunched thyme over the top of the potatoes and cook in the oven for 30 minutes. Remove thyme and stir the potatoes. Place the thyme back to the dish and cook another 30-40 minutes in the oven until potatoes are done. Discard thyme.

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