Sunday, March 22, 2009

Herbed Roasted Potatoes

One of my favorites alongside a steak for three reasons: 1. you don't have to worry with fixing a baked potato, 2. it's healthier than all the stuff traditionally put into a baked potato, 3. you eat the skin, which contains most of a potato's vitamins and minerals. (Mike doesn't eat skin on a baked potato, while I'll eat the whole thing.)

I found the initial idea for this dish on the side of a bag of potatoes when we first married. Since then it's evolved to include what's in my herb garden, which is good as I've lost that recipe anyway.

You can use garlic in oil and dry herbs if you don't have fresh, but fresh is definitely better. In the winter, I'll do this dish with fresh garlic and dry rosemary only, leaving out the other herbs. Remember that there's a difference between fresh and dry herbs - the more dry they are, the more potent!

4-5 medium potatoes, scrubbed and chopped (enough to fill a 9x9 Pyrex dish)
1/3 cup olive oil
1/2 Tablespoon salt, or less to taste
1/2 Tablespoon freshly ground pepper
5 cloves garlic, chopped
1 Tablespoon chopped fresh rosemary
1/2 Tablespoon chopped fresh oregano
1/2 Tablespoon chopped fresh parsley

  1. Preheat oven to 425 degrees.
  2. Place potatoes in the Pyrex dish.
  3. In a measuring cup, combine oil, seasonings, and herbs, and mix thoroughly.
  4. Pour oil mixture over potatoes, being careful to cover evenly.
  5. Roast uncovered in hot oven for about 30 minutes, turning and checking every 10 minutes.
  6. If they cook too fast (as in, if your main dish isn't ready yet), cool the oven down to 375 degrees and continue to cook until brown and soft.
  7. Serves 4-6



Made by Lena