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Potatoes, Garlic Roasted II (P, KLP, TNT)
Source: Iara Lewin
Serves: 10

4-1/2 lbs. all-purpose potatoes, unpeeled and cut into quarters
2 medium red onions, each cut into 6 wedges
1/4 cup olive oil
1 1/4 teaspoons salt
1 teaspoon dried thyme
1/2 teaspoon coarsely ground black pepper
2 garlic cloves, minced

Preheat oven to 425°F.

In large roasting pan (about 17"x11-1/2"), toss potatoes with remaining ingredients.

Roast 1 hour, turning occasionally with metal spatula, until golden and fork-tender.

Poster's Notes:
Serve warm or at room temperature. These are so simple with pretty much no patchke (complication) at all. I halved the recipe using a smaller roasting pan and it was good. I tried it with small red potatoes and russets and I liked the russets better which was a surprise. I'd even use it for a Yom Tov meal because it's simple but very nice.

Posted by Shoshana Ziskind

Nutritional Info Per Serving: N/A