Roasted Garlic and Herb Stuffed Mini Potatoes

• 24 small red potatoes
• 4 heads garlic
• 1/4 cup olive oil
• 2 tablespoons unsalted butter, softened
• 2 tablespoons chopped fresh parsley
• 1 tablespoon chopped fresh thyme
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon paprika
• Optional: 1/4 cup grated Parmesan cheese

Steps

1. 1 Preheat oven to 400°F.
2. 2 Cut off the tops of the garlic heads, drizzle with olive oil, wrap in foil, and roast for 30 minutes.
3. 3 While garlic roasts, scrub potatoes clean and poke each with a fork. Toss with 2 tablespoons olive oil, salt, and paprika.
4. 4 Spread potatoes on a baking sheet and roast for 30 minutes, until tender and golden.
5. 5 Once garlic is roasted, squeeze cloves into a bowl and mash with butter, herbs, remaining olive oil, salt, and pepper.
6. 6 Cut a small slit in the top of each potato and gently stuff with the garlic mixture. Sprinkle with Parmesan if using.
7. 7 Return to oven for 5 minutes to allow cheese to melt, if using.

Equipment

• Baking sheet
• Mixing bowl
• Garlic press (optional)

Variations

• Add crumbled bacon or sautéed mushrooms to the stuffing for a heartier version.
• Swap in rosemary for thyme for a different flavor profile.

Substitutions

• Use olive oil mayonnaise instead of butter for a dairy-free option.
• Substitute vegan cheese for Parmesan to make this vegan.

Pairings

• Pairs well with roasted meats or a crisp Caesar salad.
• Serve with a chilled white wine like Sauvignon Blanc.

Nutrition

Tips

• For an extra crispy skin, parboil potatoes for 5 minutes before roasting.
• Make ahead and reheat in a 350°F oven for 10 minutes before serving.

Storage

Store in an airtight container in the refrigerator for up to 3 days. Reheat in a preheated 350°F oven for 10 minutes.

Freezing: Freeze uncooked stuffed potatoes on a baking sheet, then transfer to a freezer bag for up to 3 months. Thaw overnight in the fridge and bake as instructed.

Serving Suggestions

• Serve alongside grilled chicken or as a snack with a zesty aioli.
• Pair with a simple green salad for a light meal.

FAQ