Roasted baby potatoes with herbs for Spud week! at IHCC

After this week we only have left one more week of cooking with Giada. Also after two weeks of Voting our Next chef is finally announced. We could vote for Rick Bayless, Bobbie Flay or Jamie Oliver. Mr. Flay was the least favorit, and it became clear very soon that Jamie or Rick
Would become our chef for the upcoming six months.
Mr. Oliver did it he won the vote with more then half of the votes.

Recipe can be found here
Courtesy of Giada de Laurentiis

Cooking time: 1 hour
Yields: 6 servings

Ingredients
1/2 pound small red-skinned potatoes (about 1 3/4-inch diameter), scrubbed
1/2 pound small white-skinned potatoes (about 1 3/4-inch diameter), scrubbed
1 tablespoon herbes de Provence, plus extra for garnish
3 cloves garlic, minced
1/4 cup extra-virgin olive oil, plus extra for drizzling
Salt and freshly ground black pepper
Directions
Preheat the oven to 400 degrees F.

Put the potatoes into a large bowl. In a small bowl, whisk the herbs, garlic, and oil together until blended, and then pour over the potatoes. Sprinkle generously with salt and pepper and toss to coat. Transfer the potatoes to a heavy large baking dish, spacing them evenly apart.

Roast the potatoes until they are tender and golden, turning them occasionally with tongs, about 1 hour. Transfer the roasted potatoes to a decorative platter and drizzle with extra-virgin olive oil and herbes de Provence, if desired. Serve hot or warm.



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