Recipe courtesy of Bobby Flay
Total:
40 min
Active:
10 min
Yield:
2 servings
Level:
Easy

Ingredients

  • 6 to 8 new potatoes, cut in half or quartered, depending on size
  • 1 1/2 tablespoons canola oil
  • 2 cloves garlic, smashed and turned into a paste
  • Salt and freshly ground pepper
  • 1 tablespoon finely chopped fresh chives
  • 1 teaspoon fresh thyme leaves
  • Extra-virgin olive oil

Directions

Preheat the oven to 425 degrees F.

Toss the potatoes with the canola oil, garlic paste and salt and pepper to taste. Place on a sheet tray and roast until cooked through and golden brown, 25 to 30 minutes.

Remove from the oven and immediately fold in the herbs. Re-season if needed and drizzle with olive oil to finish.

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