Prep time: 10 min. Cook time: 40 min.2 lbs. round red potatoes (I used russet, since that was all I had), unpeeled and quartered
2 garlic cloves, minced
1/4 tsp. salt
1/2 tsp. dried thyme
1 Tbsp olive oil
2 tsp. chopped fresh rosemary (you can use dried rosemary as well)
1/8 tsp. pepper
Combine all ingredients in a large zip-top freezer bag. Seal bag, and shake well to coat. Arrange potatoes in a well-greased 13x9 in. baking dish.
Bake, uncovered, at 450 degrees for 40 minutes or until potato is tender, stirring occasionally. Yield: 6 servings
*I didn't have time to wait for them to bake, so I actually cooked them on the stove in a frying pan and they turned out great. These have just the right amount of taste to them.
1 comment:
These are great.. I have had them before.. the recipe i have is basically the same. But you know there is another great way to do them and thats.. to just put your taters in a ziplock back with a package of "french onion" seasoning.. and thats it! (well besides cooking it and all that! YUMMO!
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