Time 40m Yield 6 Number Of Ingredients 7 Steps:
Preheat the oven to 475 degrees F (245 degrees C). Toss potatoes, oil, garlic, thyme, rosemary, salt, and pepper together in a bowl; place on a rimmed baking sheet. Roast in the preheated oven until tender, 30 to 35 minutes.
Time 1h Number Of Ingredients 4 Steps:
Heat oven to 200C/180C fan/gas 6. Rinse and dry the unpeeled new potatoes. Put 2-3 tbsp duck fat or olive oil in a roasting tin and put in oven for 10 mins to melt. Strip leaves from rosemary, oregano and sage and stir into tin with seasoning. Add potatoes and toss well. Roast for 40-50 mins, shaking tin a couple of times, until potatoes are crisp and tender. Sprinkle with sea salt and serve.
Time 1h10m Yield 4-6 serving(s) Number Of Ingredients 6 Steps:
Preheat oven to 400°F. Put the potatoes into a large bowl. In a small bowl, whisk the herbs, garlic, and oil together until blended. Pour over the potatoes. Sprinkle generously with salt and pepper, then toss to coat. Transfer the potatoes to a large heavy baking dish, spacing them evenly apart. Roast the potatoes until they are tender and golden, turning them occasionally with tongs for approx 1 hour. Transfer the roasted potatoes to a platter Optional: Drizzle with additional extra-virgin olive oil and herbes de Provence. Serve warm or hot.
Yield 4 to 6 side-dish servings Number Of Ingredients 8 Steps:
Preheat the oven to 400 degrees F. In a large bowl, whisk the oil, herbes de Provence, and garlic to blend. Add all of the potatoes and 1 teaspoon each of salt and pepper, and toss to coat. Using a slotted spoon, transfer the potatoes to a large, heavy baking sheet, spacing evenly. Set the bowl aside (do not clean the bowl). Roast the potatoes until they are tender and golden, turning them occasionally, about 1 hour. Transfer the roasted potatoes to the reserved bowl and toss to coat with any herb oil remaining in the bowl. Season the potatoes with more salt and pepper to taste. Transfer to a large bowl and serve.
