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Roasted New Potatoes With Herbs

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“In ‘Williams-Sonoma: Potato’”
1hr 15mins

Ingredients Nutrition


  1. Preheat oven to 375 degrees.
  2. Spray a large baking sheet with nonstick olive oil cooking spray.
  3. In a mini food processor or blender, combine the shallot, thyme, sage, oregano, garlic, bay leaf, ¾ tsp kosher salt, and ½ tsp pepper.
  4. Add the olive oil and blend just until the shallot is finely chopped.
  5. Transfer 1/3 cup of the herb mixture to a large bowl.
  6. Using a small, sharp knife or a vegetable peeler, peel a strip ½ inch wide around the center of each potato.
  7. Discard the peels and add the potatoes to the bowl with the herb mixture.
  8. Toss the potatoes to coat well.
  9. Transfer the potatoes to the prepared baking sheet.
  10. Bake the potatoes, turning occasionally for even browning, until tender when pierced with a small knife and crusty brown, about 45 minutes.
  11. Transfer the potatoes to a large, shallow bowl.
  12. Drizzle with the remaining herb mixture and serve at once.

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