Recipes
Herb-Roasted Potatoes
Source: Bob Pastorio
Servings: Serves 6 to 8
- Ingredients:
- 1/3 cup olive oil
- 2 tablespoons coarse salt
- 1 tablespoon freshly ground black pepper
- 2 cloves garlic, finely minced
- 2 tablespoons chopped fresh rosemary leaves
- 2 tablespoons chopped fresh Italian Parsley
- 1 tablespoon chopped fresh mint leaves
- 12 red potatoes, scrubbed, dried and quartered
Instructions:
Preheat the oven to 350° F. Combine all ingredients except potatoes in a bowl and mix well. Add potatoes and toss to coat thoroughly. Dump the contents of the bowl onto a baking sheet and spread out the potatoes. Bake until the potatoes are fork-tender, turning occasionally. Serve hot or at room temperature.
Shenandoah Growers suggests:
Almost any kind of potato will work well with this approach. Large pieces of carrots, turnips, beets or onions (stuck with toothpicks to hold them together) are good, as well, and make a colorful and tasty dish.