- 1/4 cup [60 mL] olive oil
- 2 pounds [1 kg] small whole red potatoes
- 1 1/2 tablespoons [22,5 mL] minced French shallot
- 1 teaspoon [5 mL] salt
- 1 1/2 teaspoons [7.5 mL] freshly chopped thyme
- 1/2 teaspoon [2.5 mL] freshly chopped rosemary
- 1 teaspoon [5 mL] freshly ground black pepper
- 1 1/2 teaspoons [7.5 mL] paprika
- 3 cloves garlic, minced
- 1 tablespoon [15 mL] freshly squeezed lemon juice
- 1 tablespoon [15 mL] freshly chopped parsley
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- Preheat oven to 400°F [200°C].
- Into a large enough to hold potatoes casserole, heat olive oil into preheated oven.
- Add potatoes, turning until well coated with hot olive oil.
- Bake potatoes into oven until just soft, for approximately 20 minutes.
- Into a bowl, mix together minced French shallots, salt, freshly chopped thyme and rosemary, freshly ground black peper, paprika and minced garlic.
- Sprinkle seasonings mixture all over potatoes; turn potatoes on all sides, until well coated with mixture.
- Bake potatoes for 10 to 15 minutes more, until done.
- Sprinkle potatoes with freshly squeezed lemon juice, then with freshly chopped parsley.
- Serve these potatoes warm not hot, or at room temperature.
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