Roasted Redskin Potatoes

Ingredients

• 680 gPotato
• 45 mlOlive oil
• 3 pcsBay leaf
• 2 gRosemary
• 2 gThyme
• 5.7 gSalt
• 2.3 gPepper
• 8 gGarlic

Instructions

1. 1

   Parboil

   • Place potatoes and bay leaves in a large pot. Add enough water to cover the potatoes.
   • Bring to a rolling boil and cook for 15 minutes or until tender but not falling apart.
2. 2

   Shock and dry

   • Drain the potatoes and shock them in ice water, then drain again.
   • Discard the bay leaves and pat the potatoes dry with paper towels.
3. 3

   Season

   • Whisk together olive oil, rosemary, thyme, salt, black pepper and minced garlic.
   • Add the potatoes and toss to coat evenly.
4. 4

   Roast

   • Preheat oven to 220°C (425°F).
   • Bake the potatoes on a baking sheet or in an ovenproof dish for about 10 minutes, until edges are lightly to deeply browned.
   • Serve hot.