Monday, October 15, 2012

Herb Roasted Potatoes

A delight to behold and savor, these potatoes are easy to make, flavorful and delicious.  Herb Roasted Potatoes is a recipe from Family Circle Magazine, November 2012.

3 pounds of small red skinned potatotes, about 2 inches round, scrubbed
2 Tablespoons olive oil
1 teaspoon salt
1/4 teaspoon pepper
Fresh rosemary and thyme sprigs 

Preheat oven to 425 degrees.
Halve potatoes and toss in a large bowl with olive oil, salt and pepper.  Place a piece of rosemary or thyme on the cut side of the potato then gently press cut side down (with the herb) on a baking pan brushed with olive oil.  Bake for 35 minutes or until potatoes are fork tender.

Notes:  If the potato is large, slice so your potatoes have uniform thickness.  Next time I make these I'm going to try sea salt instead of regular salt to season.  Also, 3 pounds makes a lot so you might want to try a half batch. 

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