Categories: Sides
Ingredients
- 11/2 lb. red potatoes
- 11/2 tsp. herbes de Provence
- Kosher salt
- 11/2 stick unsalted butter
- 1/2 c. canola oil
- 1/2 c. extra-virgin olive oil
- 16 fresh sage leaves
- 2 sprig fresh rosemary
- 2 sprig fresh thyme
- 2 head garlic
Directions
- In a large pot, bring potatoes, herbes de Provence, 1 tablespoon salt, and enough water to cover by 2 inches to a boil. Reduce heat to medium and boil potatoes until tender when pierced with a sharp knife, about 15 minutes. Drain potatoes and set aside.
- Preheat oven to 350 degrees F. In a large, ovenproof pan over medium heat, melt butter. Add canola and olive oils, 12 sage leaves, 1 1/2 sprigs rosemary, and 1 1/2 sprigs thyme. Carefully turn reserved potatoes into pan and bring liquid to a simmer, 5 to 10 minutes.
- Transfer pot to oven and roast potatoes for about 40 minutes. Remove pot from oven and add garlic and remaining sage, rosemary, thyme, and 1 teaspoon salt. Continue to roast until potatoes are deeply browned and crisp and garlic is tender, 45 to 60 minutes more. Using a slotted spoon, transfer potatoes to a paper-towel-lined pan to drain and cool for 10 minutes. Season with salt, if desired. With each serving, offer a few roasted garlic cloves.