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Roasted Potatoes with Garlic Scapes

Roasted Potatoes with Garlic Scapes

Crispy roasted baby potatoes tossed with vibrant garlic scapes and fragrant herbs for a simple yet flavorful side dish.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American, Modern
Calories: 250
Ingredients Method Notes

Ingredients
  

Ingredients
  • 1.5 lbs baby potatoes such as Yukon Gold or red potatoes, halved or quartered if large
  • 8 oz garlic scapes trimmed and cut into 1-inch pieces
  • 3 tbsp olive oil
  • 1 tsp dried rosemary
  • 1 tsp dried thyme
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 2 cloves garlic minced
  • 2 tbsp fresh parsley chopped, for garnish

Method
 

Instructions
  1. Preheat your oven to 400°F (200°C).
  2. In a large bowl, toss the halved or quartered baby potatoes with 2 tablespoons of olive oil, rosemary, thyme, salt, and pepper until evenly coated.
  3. Spread the potatoes in a single layer on a large baking sheet.
  4. Roast for 20 minutes, or until the potatoes are starting to turn golden brown and tender.
  5. While the potatoes are roasting, toss the garlic scapes and minced garlic with the remaining 1 tablespoon of olive oil in the same bowl.
  6. Add the garlic scape mixture to the baking sheet with the potatoes. Toss gently to combine.
  7. Continue roasting for another 10-12 minutes, or until the garlic scapes are tender-crisp and the potatoes are fully cooked and nicely browned.
  8. Garnish with fresh chopped parsley before serving hot.

Notes

Garlic scapes are the edible flower stalks of the garlic plant and are available in late spring and early summer. If unavailable, you can substitute with thinly sliced green onions or young leeks, adding them during the last 10 minutes of roasting.
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