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.

Trending Videos 7 Videos

Get the Recipe

Gabriele's Limoncello 01:28

Gabriele shares his family recipe for a delicious summertime libation.

Similar Topics:

IDEAS YOU'LL LOVE

Roasted Baby Potatoes with Rosemary and Garlic

Recipe courtesy of Justine Simmons

Honey Roasted Sweet Potatoes

Recipe courtesy of Ellie Krieger

Roasted Sweet Potatoes

Recipe courtesy of Ching-He Huang

Roasted Sweet Potatoes with Honey and Cinnamon

Recipe courtesy of Tyler Florence

Roast Potatoes with Lemon, Rosemary, and Thyme

Recipe courtesy of Hugh Fearnley-Whittingstall

Roasted Baby Potatoes with Herbs

Recipe courtesy of Giada De Laurentiis

Roasted Potatoes, Carrots, Parsnips and Brussels Sprouts

Recipe courtesy of Giada De Laurentiis

Red, White and Blue Mashed Potatoes

Recipe courtesy of Sunny Anderson

Roasted Mushrooms, Parsnip, Potatoes and Spinach Casserole

Recipe courtesy of Rachael Ray

On TV

So Much Pretty Food Here