Oh, yes!!! I love carbs. Bring it on!! Does life get any better than good food?
Over the weekend, I made this as a side dish, but it ended up being my main dish. At first, I was thinking about making Ina Garten’s garlic roasted potatoes, but then I decided to create my own this time. After I tasted one bite, I totally forgot about my steak. And you will too…hopefully. Just make sure to cook garlic at low heat with enough oil. Garlic needs to be cooked just a little to get rid of its raw taste. About 30 seconds will do the trick. If you cook too long, it will taste bitter. When you smell the garlic, it’s done. Go for the next step.
And again, always remember to cook healthier way. Boiling is better way than roasting in the oven at high temperature.
- 5-6 white or yellow potatoes (about 12 oz)
- Sea salt
- 4 tablespoons extra virgin olive oil
- 3 garlic cloves, minced
- 4 oz cherry tomatoes, cut in half
- 1 tablespoon french thyme, chopped
- Handful of fresh basil leaves, chopped
- Pink salt and black pepper
- Place the potatoes in a pot and add enough cold water to cover the top of the potatoes. Add 1/2 tablespoon sea salt to the water.
- Bring water to boil first then reduce heat to medium low and cover the lid.
- Cook the potatoes about 15 to 20 minutes or until tender.
- Drain the potatoes in a colander and cut in quarter.
- In a frying pan, add extra virgin olive oil and chopped garlic first, then turn the burner to low heat and cook for about 30 seconds.
- Add tomato and cook for 2-3 minutes. Season with salt and black pepper.
- Add chopped french thyme and stir.
- Add potatoes and garnish with chopped basil leaves.
- Season with salt and black pepper.