A delicious classic roasted herb potatoes recipe with garlic, fresh herbs. Perfect for a barbecue.
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Preheat oven to 400°F.
Cut an 'X' into the top of each potato, about half way through. Be careful not to cut all the way through the potatoes. Set in a large mixing bowl.
Combine the garlic and oil together in a small mixing bowl.
Pour the garlic oil over the potatoes in the large mixing bowl. Sprinkle with salt and fresh ground black pepper and toss gently to coat.
Evenly place the potatoes to a large 9x13-inch baking dish.
Add the fresh thyme sprigs and a sprinkle over a few fresh rosemary leaves.
Transfer the baking dish to the preheated oven and roast potatoes for 1 hour, until they are tender and golden. Turn occasionally for even cooking and browning.
Remove the potatoes from the oven and set the oven to broil.
Sprinkle the halved cherry tomatoes over the potatoes. Drizzle with a bit of olive oil and sprinkle over a bit more salt and fresh ground pepper.
Transfer the potatoes back to the oven and broil for 3 minutes to lightly cook the tomatoes.
Carefully remove from the oven and serve immediately.