Ingredients
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1 tablespoon salt, plus more to taste
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1 tablespoon baking soda
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1 small bag (24 oz.) red potatoes
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2 tablespoons olive oil, plus more for brushing (about 1/4 cup total)
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5 garlic cloves, grated with a microplane
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1 tablespoon fresh thyme, chopped (about 3-4 sprigs)
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1 tablespoon fresh rosemary, chopped (about 2 sprigs)
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1 tablespoon chives, chopped, plus more for garnish
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Juice of half a small lemon
Directions
Boil a large pot of water and preheat the oven to 450°F.
- Season the water with 1 tablespoon of salt. Once it's boiling, add the baking soda.
- Add the potatoes to the water and cook until fork tender (about 15-20 minutes).
- Line a baking sheet with parchment paper. Once the potatoes are fully cooked, take them out of the pot with a slotted spoon and let cool in a bowl or on a plate.
- Arrange the potatoes evenly on the baking sheet so they don't touch.
- Smush the potatoes down with a glass.
- Brush the potatoes with olive oil and season with salt on both sides. Bake for 45 minutes.
- Meanwhile, in a small bowl, mix together all of the herbs, olive oil, and lemon juice.
- Flip halfway through, brush with the olive oil from the bowl, and return to the oven.
- Remove after 45 minutes and brush the other side with the herbed olive oil. Flip again and cover with the herbs and garlic. Cook for 5 more minutes to soften the taste of the garlic.
- Let cool for a few minutes and serve with sour cream. Enjoy!
What You'll Need
Tips:
You can use any kind of potatoes you like, but I prefer red potatoes because they get crispier (although they do take longer to cook).If you don't have fresh rosemary or thyme, mix it up with parsley, garlic scapes, or any other herb you have.
What You'll Need:
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