Herbed Roasted Potatoes
By The Chopping Block
When my sister first brought this recipe home from her cooking camp at the chopping block, my family didn't think much of it. "Oh, just another potatoes recipe!" we said (being Irish, we have a lot of potato recipes laying around). But how wrong we were!! My sister and I made them, and our family was stunned. "Just some more potatoes" became: "Oh my goodness! These are fabulous!" I swear they were gone in minutes. My sister was just super happy to have been appreciated by my family for her cooking talents. It was a very fun night.
Note: We did not have garlic grapeseed oil or herbs de Prvence in our house at the time. Instead, we used Tuscan Herbs Virgin Olive Oil and Greek
Bon Appétit!
Yield: 4-6 servings as a side
Active Time: 10 minutes
Start to Finish: 30 minutes
Ingredients:
Directions:
Note: We did not have garlic grapeseed oil or herbs de Prvence in our house at the time. Instead, we used Tuscan Herbs Virgin Olive Oil and Greek
Bon Appétit!
Yield: 4-6 servings as a side
Active Time: 10 minutes
Start to Finish: 30 minutes
Ingredients:
- 1 1/2 pounds small new potatoes, washed well and quartered
- 1 tablespoon garlic grapeseed oil (or Tuscan Herbs virgin olive oil)
- 1 teaspoon herbs de Provence (or Greek oregano for a Greek meal)
- 1 teaspoon salt
- Black pepper to taste
Directions:
- Preheat the oven to 425 degrees
- Toss the cut potatoes in a bowl with the garlic (or olive) oil, herbs (or oregano), salt and pepper.
- Spread the potatoes out on a parchment-lined sheet tray and roast until they are golden brown and crisp around the edges, 20 to 25 minutes.
- Serve while they are still hot.
