1.5 pounds Yukon Gold potatoes peeled
4 sprigs fresh thyme
3 garlic cloves
2 sprigs fresh rosemary
1/3 cup Extra Virgin Olive Oil
1 tablespoon fresh parsley very finely chopped
Salt & Ground black pepper, to taste
Pre-heat the oven to 350ºF with rack in the middle. Peel and finely chop 2 garlic cloves, and shred herbs.
To make the Aromatic Olive Oil: In a small pan put the olive oil with 2 garlic cloves, rosemary, and thyme and heat up. Reach garlic starts sizzling, turn off the heat, and cover allowing to rest completely cold – minimum 30 minutes. Set aside, and allow to rest.
Meanwhile, peel and quarter the potatoes, if using larger Yukon potatoes, cut quarters in half.
Put potatoes in a stock pot with cold water, 1 clove of garlic, rosemary and . When the vegetables have about 25 minutes left, bring the pot to a boil, season with salt and cook for about 10 minutes or until they are completely cooked. Drain the potatoes, garlic and herbs in a colander. Put potatoes & herbs in a baking dish, pour olive oil mixture over the potatoes, and sprinkle salt and pepper, tossing vigorously to blend. Bake potatoes in the oven, at 350ºF for about 15-20 minutes, or until potatoes begin to brown and get slightly crispy.
Enjoy! John 14:16
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This recipe and blog post by Tisha Johnson Matthews, of Sweet Basil Farm & Gardens. Special thanks to J. David Matthews, of Barnesville, Georgia for support and patience with all that I try and test.