- 800g tinned new potatoes
- 40g fresh parsley
- 3 garlic cloves
- Olive oil
- Salt and black pepper
Ideally, the tinned new potatoes should be eaten as is, just warmed up or deep fried to give it a bit of hardness and colour. I roasted mine.
Drain the potatoes, halve them, put them in an oven dish and add a hand full of chopped parsley and minced garlic. Add a pinch of salt and black pepper. Also add 3 tablespoon of olive oil. Toss to mix and place the dish in the oven for 1 hour at 200°C.
Done. Better not reheat it. Any left overs can be added to a cold salad.
I served mine with a ratatouille. Enjoy.
This recipe was made as part of the foodbank menu for http://www.MadeByHortense.com
2 thoughts on “Herbs and garlic potatoes”
What a pitty. Working with tinned potatoes whereas it could be a tasty and budgety recipe with fresh ones.
Thank you for your comments. If you use foodbanks, you don’t always get fresh produce, so you create with what you get.