| Level: | Easy |
| Total: | 40 min |
| Prep: | 10 min |
| Cook: | 30 min |
| Yield: | 4 servings |
Ingredients
- 1/2 pound purple Peruvian potatoes, scrubbed clean
- 1/2 pound red bliss potatoes, scrubbed clean
- 1/2 pound small new potatoes, scrubbed clean
- 8 small garlic cloves
- 2 large shallots, peeled and quartered
- Rosemary or thyme sprigs
- Salt and pepper
- Olive oil
Instructions
- Heat the oven to 375 degrees F.
- Cut the Peruvian potatoes in half or in quarters, about the same size as the small new potatoes. Do the same for the red bliss potatoes. Place all potatoes, garlic cloves, shallot quarters and rosemary sprigs on a baking sheet. Season well with salt and pepper and drizzle oil on top. Toss all to combine and coat in oil.
- Place the potatoes in the oven and roast for about 30 to 40 minutes, shaking the baking sheet occasionally, until the potatoes are nicely browned and fork tender and the garlic cloves and shallots are caramelized.
- Remove rosemary sprigs and serve immediately.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 196 |
| Total Fat | 3 g |
| Saturated Fat | 1 g |
| Carbohydrates | 39 g |
| Dietary Fiber | 5 g |
| Sugar | 5 g |
| Protein | 5 g |
| Cholesterol | 0 mg |
| Sodium | 510 mg |
Reviews
Easy way to make sides by roasting vegetables with this recipe. I finished with some Celtic sea salt.Thank you.
So good! Loved the caramelized garlic that came out of this. Will definitely make this again and maybe add some garlic salt too.
Delicious…. I will be making this often. Easy and delicious. I recommend cooking this at 400 instead of 375. I like my potatoes very browned on the outside. 🙂
It was delicious and as easy as she said. I have made it twice and is an easy side dish. Loved it. Thanks
I thought they turned out okay. I had to cook them an extra 15 minutes and ended up turning up the heat to 400 to get the browned. I guess my potatoes were big… I added kosher salt and they were just okay…. I think next time I will cut them into smaller pieces.
This was my first time making home made home fries but they turned out great! This is a wonderful recepie for new cooks. The only drawback is that we were lacking the shallots and the rosemary. But I think that other spices could be used according to taste, such as chives or an itailian blend, depending on the menu. My husband also suggested adding sauteed onions to enhance the flavor. Who needs a restaurant for good home fries?!
I “sort of” like rosemary…but this recipe offers the ability to cook the potatoes with the sprigs so that they absorb just the right amount of flavor from the rosemary. I ate the garlic cloves and shallots right along with the potatoes–awesome flavor. I used only “gold” potatoes but I’m sure this would be good no matter what potatoes one uses.
Hats off to Amy! This is a great recipe that I will make again and again.
Hats off to Amy! This is a great recipe that I will make again and again.
phenom. easy and wonderful!!!
Finally, a great and easy way to make an oven roasted potaoe medley. I just wish I could get the purple potaotes in my area, but the red and new potatoes work and look fine together.
It has long been a personal goal of mine to prepare and serve excellent oven-roasted potatoes and, with this recipe, I have finally been able to do it! I did bake at the recommended temperature for 50 minutes to get the potatoes more brown and crispy on the outside; and about halfway through, I removed the garlic and shallots so they wouldn?t burn. I also used a whole head of garlic (peeled into cloves), double the shallots, and half-a-dozen stems of fresh rosemary, harvested from the garden and rinsed with cool water (wet herbs burn more slowly). I would also emphasize coating (but not drowning) everything in olive oil (as the recipe already recommends). Oh, and I placed the oven rack just above the middle position in the oven. This seemed to help in better browning the potatoes. Thanks again, Amy, for this fabulous recipe!!! I can now check this one off my ?To Learn? list.