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.