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Garlic and lemon roasted potatoes

by Peter Fehr 10 Jul 2020

gourmet canadian sauce rub


20 mini potatoes, cut in half
1-2 Tbsp olive oil (just enough to coat the bottom of your baking sheet)
1-2 cloves garlic minced
1 tsp Sea salt
1 tsp each Fresh parsley/thyme (Or 1/2 tsp dried parlsey and 1/4 tsp dried thyme)



1. Preheat oven to 425 F.

2. Toss new baby potatoes in a bowl with oil and salt. Transfer cast iron skillet or baking sheet. Roast in preheated oven for about 30 minutes.

3. When potatoes are almost finished roasting, melt butter in a skillet over medium heat. Add garlic and cook, stirring, until garlic is soft and fragrant, but not browned. Turn off heat under pan. Add parsley and thyme. Stir to combine. Add GI Lemon Sauce. Drizzle over potatoes and continue cooking for 10-15 min to allow sauce to glaze onto potatoes.

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