Literary Recipes — Roasted Potatoes Dickon made the stimulating discovery that in the wood in

Literary Recipes—Roasted Potatoes

Dickon made the stimulating discovery that in the wood in the park outside the garden where Mary had first found him piping to the wild creatures there was a deep little hollow where you could build a sort of tiny oven with stones and roast potatoes and eggs in it. Roasted eggs were a previously unknown luxury and very hot potatoes with salt and fresh butter in them were fit for a woodland king — besides being deliciously satisfying. You could buy both potatoes and eggs and eat as many as you liked without feeling as if you were taking food out of the mouths of fourteen people.
—The Secret Garden, by Frances Hodgson Burnett.


Ingredients—

• 2 lb. waxy potatoes (red, white, and purple)
• olive oil
• salt and pepper, to taste
• 2 cloves garlic, minced
• 3-4 sprigs fresh thyme


Directions—

• Preheat oven to 350°F.

• Wash and slice the potatoes in half. Place into a pot full of cold water and bring to a simmer. Cook for 20-30 minutes, until the potatoes are very soft and just about to break apart. Remove the cooked potatoes from the pot and cool on a wire rack.

• Place a good amount of olive oil on a sheet pan, about 4-5 tbsp. for a half sheet. Heat the pan in the oven for 15 minutes. Remove the hot pan and carefully spread the potatoes, garlic, thyme, salt, and pepper over the expanse. Toss with tongs and place the hot pan back into the oven. Bake 30-40 minutes, or until golden brown and crispy.