- 5 large garlic cloves, peeled
- 1/4 cup olive oil
- 1/4 cup chopped fresh Italian parsley
- 2 tablespoons chopped fresh thyme
- 2 tablespoons chopped fresh rosemary
- 3 pounds large fingerling potatoes, halved lengthwise
- Coarse kosher salt
- Chopped fresh Italian parsley (for garnish)
- Preheat oven to 375°F. Using garlic press, squeeze garlic into large bowl. Whisk in oil and herbs. Add potatoes; toss to coat.
- Spread potatoes in single layer on large rimmed baking sheet. Sprinkle generously with coarse salt and freshly ground black pepper. Roast until tender and brown, stirring occasionally, about 1 hour 15 minutes.
- Place potatoes in bowl; top with parsley.