- 2 pounds small potatoes (900g, yukon gold, red are good choices)
- 3 tablespoons olive oil
- 4 cloves garlic (crushed)
- fresh thyme (couple sprigs)
|Calories280Calories from Fat90|
|% DAILY VALUE|
|Calories from Fat90|
|% DAILY VALUE|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Lexi 3 days ago
Used russet burbank potatoes and they were still hard after boiling for 25 minutes and baking for 35 minutes. Not super flavorful.
Melissa S. 9 days ago
Turned out great! I didn’t modify. It was Yummly and I plan to make it again.
WiseFoodie 16 days ago
Loved this so much! Ate half before I even served it!
J Dolan 23 days ago
A nice little twist.
AwesomeHomeChef 24 days ago
It was really good we all enjoyed it cant wait to make it again
Mulligan 21 Jan
even though i parboiled these marble sized potatoes for 25 minutes and baked them fo twenty minutes more they were under done.
Doherty 21 Jan
These were delicious, easy to make, lovely and crispy on the outside and nice and fluffy inside.
CosmoChick Ita 20 Jan
If you use really small potatoes, you can reduce the parboiling time. Love this recipe!!!!
Tende Springs 18 Jan
Totally yummy!! will make it again..
Vaughn 17 Jan
yummy yummy and easy to make. I tried at a friend's house, and asked for the recipe
connie smith 15 Jan
I used red potatoes should have boiled longer first
Jennifer K. 4 Jan
I cut my potatoes so they would cook quicker. Ended up a little dry. Good flavor though.
Andy 4 Oct 2018
Nice and crispy added prosciutto as well