Roasted Potatoes with Herb Oil

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In this calorie-slashing collection, The Bikini Chef® Susan Irby offers recipes for switching up ingredients that keep calories to a minimum. Complete with serving-size suggestions and “Skinny Secret” shortcuts to trim calories in little ways, here you’ll get expertly crafted recipes that include offerings for every meal of the day!

Recipe

Roasted Potatoes with Herb Oil
Side Dishes
Fresh rosemary and thyme bring life to roasted new potatoes and extra virgin olive oil. Perfect as a side dish to grilled protiens like steak, chicken, and fish.

Ingredients

2 lbs new potatoes, rinsed & quartered
3 Tbsp Herb Oil, recipe below
2 garlic cloves, minced
pinch sea salt
pinch fresh ground black pepper

Instructions

Preheat oven to 375*. Line a baking sheet with parchment paper.
In a large mixing bowl, toss potatoes with oil, garlic, salt and pepper.
Spread potatoes on baking sheet and bake for 40 to 45 minutes or until fork-tender and appear to have a roasted color.

To prepare Herb Oil:
3 cups olive oil
1 tablespoon chopped fresh rosemary leaves
1 tablespoon chopped fresh thyme leaves

Combine olive oil with rosemary and thyme in a small saucepan over medium-low heat and bring to a simmer. Simmer for 5 minutes, paying attention not to allow to boil at all. Remove from heat and let rest for 30 minutes. Place in a bottle or airtight container until ready to use. Store in the refrigerator.

Serves

6-8

Preparation Time (hrs/min)

0, 15

Cooking Time (hrs/min)

0, 40

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