Roasted Potatoes with Fine Herbs
2 pounds 1-inch Yukon gold or 1-inch red creamer potatoes, scrubbed and dried
4 tablespoons olive oil, divided
4 cloves garlic, peeled
3 sprigs fresh thyme
3 teaspoons ground fines herbs, divided
â€¢ salt and freshly ground white pepper
Preheat oven to 400Â°F.
Scrub the potatoes well and drain. Choose a shallow baking pan, just large enough to hold the potatoes in a single layer. Toss the potatoes in the pan with 3 tablespoons olive oil, the peeled garlic, thyme sprigs, a splash of water, and 2 teaspoons of fines herbs. Season with salt and pepper.
Tightly cover the baking pan with aluminum foil and roast for 40 minutes. Check to ensure the potatoes are fork tender. When done, remove the foil to allow the steam to escape. Toss with the remaining tablespoon of olive oil and 1 teaspoon fines herbs. Serve warm.