- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 mins
- Yield: 2 servings
Boiling these delicious potatoes before roasting them serves three purposes: The insides get ultra-creamy, the outsides get extra crispy, and roasting time is cut in half, freeing up oven space for other recipes.
Ingredient:
- 5 pounds small red new potatoes, scrubbed
- 6 rosemary sprigs
- 6 thyme sprigs
- 4 garlic cloves, smashed
- Kosher salt
- 1/2 cup extra-virgin olive oil
- 1 teaspoon crushed red pepper
- 1 tablespoon chopped flat-leaf parsley
