Est. 2011

July 27, 2016

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Recipe | Herb Roasted Potatoes

A Daily Something | Herb Roasted PotatoesA Daily Something | Herb Roasted Potatoes A Daily Something | Herb Roasted Potatoes A Daily Something | Herb Roasted Potatoes A Daily Something | Herb Roasted Potatoes A Daily Something | Herb Roasted Potatoes A Daily Something | Herb Roasted Potatoes A Daily Something | Herb Roasted PotatoesPotatoes are my favorite food, hands down. Fried, boiled, mashed, with butter, without butter, roasted, grilled, sliced and made into chips, in soup…gimme all the potatoes. I could eat an entire bag of potato chips in one sitting. Or the entire serving bowl of potatoes at dinner. My midwives even had me limit my potato intake while I was pregnant 😉 There’s something about that starchy texture that just does it for me. And they are so versatile!

My absolute favorite way to eat potatoes is when they’re From the Farmer and roasted with a few simple herbs. This recipe isn’t ground-breaking. Just chop up whatever fresh herbs you have growing in your window box (or can find at your local grocer), add a little extra virgin olive oil, salt & pepper, and you’re good to go! These new red potatoes From the Farmer are slightly sweet, and I seriously had to resist eating the entire pan as soon as they come out of the oven.

Herb Roasted New Red Potatoes
serves 4 (or one Rebecca)

Ingredients
2 lb new red potatoes, quartered
1/3 cup extra virgin olive oil
2 tsp fresh thyme, chopped
1 tbsp fresh rosemary, chopped
sprinkle of salt and pepper

Directions
Preheat oven to 400. Mix together oil, herbs and salt & pepper. Place potatoes in bowl and drizzle with oil mixture. Toss to coat evenly. Place on parchment-lined (I was out of parchment this time) baking sheet and bake at 400 for approximately 20 mins, stirring once or twice. Then raise temperature to 450 and bake until crispy and golden, about 5-10 more minutes.

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