{"id":1278,"date":"2015-05-28T12:14:24","date_gmt":"2015-05-28T16:14:24","guid":{"rendered":"https:\/\/lecoupdegrace.local\/recipe\/baby-potatoes-with-roasted-garlic-and-thyme\/"},"modified":"2026-09-23T12:41:48","modified_gmt":"2026-09-23T16:41:48","slug":"baby-potatoes-with-roasted-garlic-and-thyme","status":"publish","type":"recipe","link":"https:\/\/lecoupdegrace.ca\/en\/recipe\/baby-potatoes-with-roasted-garlic-and-thyme\/","title":{"rendered":"Roasted garlic thyme baby potatoes"},"content":{"rendered":"<h3>\ud83e\uddc4 <strong>Whole garlic, skin and all<\/strong><\/h3>\n<p>Six whole cloves, skins on, thrown in between the potatoes. Nobody eats them that way and that is not the point. They are in there for the smell.<\/p>\n<p>Over the hour in the oven the garlic slowly confits inside its own skin and perfumes the entire pan. The oil picks that up and hands it back to the potatoes. That is why I do not chop anything: minced garlic on a 400 \u00b0F pan burns and turns bitter twenty minutes in. Whole and covered, it lasts the full hour.<\/p>\n<h3>\ud83e\udd54 <strong>Crisp outside, creamy inside<\/strong><\/h3>\n<p>It is both, not one or the other. The skin wrinkles, dries out and cracks a little under the tooth, and the flesh underneath stays creamy.<\/p>\n<p>You do not cut the potatoes. They go in whole and raw, and the skin does all the work. The smaller the potato, the more skin you get per bite. That is exactly why I reach for baby potatoes.<\/p>\n<h3>\ud83c\udf57 <strong>It goes with almost anything<\/strong><\/h3>\n<p>Chicken, a steak, something braised. This is the side I make when I do not feel like thinking about the side.<\/p>\n<p>Five minutes of prep, an hour of oven, and you deal with the main course in the meantime. The only thing it asks of you is a stir every fifteen minutes.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>\ud83e\uddc4 Whole garlic, skin and all Six whole cloves, skins on, thrown in between the potatoes. Nobody eats them that way and that is not the point. They are in there for the smell. Over the hour in the oven the garlic slowly confits inside its own skin and perfumes &hellip;<\/p>\n","protected":false},"featured_media":8643,"comment_status":"open","ping_status":"closed","template":"","meta":{"_acf_changed":false,"_yoast_wpseo_focuskw":"roasted garlic potatoes","_yoast_wpseo_title":"Roasted garlic potatoes with thyme","_yoast_wpseo_metadesc":"Roasted garlic potatoes with thyme: whole baby potatoes, crisp wrinkled skins, creamy centres and garlic cloves roasting in their 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