Herb Roasted Red Potatoes

 

Home Articles Recipes Gourmet Garden Books Product Reviews Links About Me

 

Technique & Information

The Pantry

Recipes by Course

Recipes by Major Ingredient

International Recipes

Baking

Pasta & Dumplings

Pizza, Wraps Sandwiches

Beverages

Holidays & Entertaining

Food in History

Food in Literature

Low Fat
High Fiber

Vegan & Vegetarian

Cooking by the Seasons

Herbs and Spices

Leftovers

Serves 4 to 6

 

This country dish had its origins eith the kitchen herb garden and fresh, tender new red potatoes.

 

About 2 pounds small red potatoes

2 to 3 tablespoons olive oil

1 to 2 tablespoons fresh herbs, minced (thyme, savory, rosemary)

3 or 4 cloves of garlic, minced

1 teaspoon powdered chicken or beef bouillon

Fresh coarse ground black pepper to taste

 

¼ cup minced fresh parsley

 

Place a rack in the center of the oven and preheat to 350°f. Wash the potatoes and cut in half if small, in quarters if larger. Pat dry. Put the olive oil in a heavy casserole with a tight fitting lid. Add the potatoes and toss about to coat evenly with the oil. Toss the powdered bouillon, herbs and pepper together and sprinkle over the potatoes, trying to coat them evenly. Put on the lid and place the casserole in the center of the oven and bake until they are fork tender. Remove the lid, scatter on the parsley, toss gently and return to the oven uncovered and bake until golden brown. Serve hot as a dide dish to accompany meat or poultry, or just on their own.

 

 

 

        Copyright © 2008 - Geraldine Duncann