Today's dinner side dish is just that, baby red potatoes slow roasted in olive oil and garlic.
Oh confit, how you make everything taste so much better. Don't ever leave me. Yours Truly, ME.
1 1/2 lbs baby red potatoes
1/2 cup extra virgin olive oil
4 cloves garlic, peeled
sprigs of fresh thyme
Preheat oven to 350F.
In large baking dish combine potatoes, oil, thyme, and garlic. Bake for 75-90 minutes, or until fork tender, turning every 15-20 minutes throughout.
Remove potatoes from oil and transfer to a serving dish. Sprinkle with sea salt. Enjoy!