Roasted Redskin Potatoes
Roasted redskin potatoes are halved red potatoes simmered with bay, then tossed in a garlic and herb oil and baked until browned. The par-boil is the useful part: it cooks the insides through, and drying the potatoes afterward lets the oil cling and the skins color in a short stretch in a hot oven. Rosemary and thyme are dried, so the pantry covers everything here.
Instructions
Put the halved potatoes and the bay leaves in a large Dutch oven and add enough water to cover them. Bring to a rolling boil and cook for 15 minutes, or until the potatoes are tender.
Drain the potatoes and shock them, then drain them again. Discard the bay leaves and pat the potatoes dry with paper towels.
In a large bowl, whisk together the olive oil, rosemary, thyme, salt, pepper and garlic. Add the potatoes and toss until they are evenly coated.
Bake in a 425°F oven for about 10 minutes, until the potatoes are lightly to deeply browned, depending on how crisp you like them. Serve.
Make it personal.
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