Yes, you read that right.
This is a long-time favorite side dish of ours, particularly with brown sugar meatloaf. I nearly always make these potatoes in the microwave since they take under 15 minutes, but last week I decided to throw them in the oven with the meatloaf for an hour and they came out even better (so really, you could do these either way, depending on your time restraints.) These potatoes are very flexible, in that you could use herbs of your choice (rosemary? tarragon?) or replace the garlic with shallots, etc. I think these would even be delicious with a tiny bit of white wine mixed into the butter before baking.
An easy, flavorful side dish!
Roasted Red Potatoes with Garlic Herb Butter – adapted from Garlic Red Potatoes on Allrecipes.com; check it out – I’m the top reviewer!!
6-8 small to medium red potatoes, cut into 1-inch chunks
2 cloves garlic, minced
1/4 C butter
1 tsp lemon juice
1 tsp italian seasoning
dash of salt + pepper
OVEN method: Preheat oven to 375. In small bowl, mix garlic, butter, lemon juice and seasonings. Microwave for 30+ seconds, until butter is melted. Place potatoes in a glass baking dish and pour butter mixture over potatoes. Bake for 1 hour, stirring every 15 minutes, until potatoes are tender.
MICROWAVE method: In small bowl, mix garlic, butter, lemon juice and seasonings. Microwave for 30+ seconds, until butter is melted. Place potatoes in a glass baking dish and pour butter mixture over potatoes. Microwave on high for 10-15 minutes, stirring every five minutes, until potatoes are tender.