These herbed potatoes are really tasty, and not as fattening as fried potatoes. If your kids (or spouse) are picky eaters, you could toss only half in the herb blend and make some just plain.
Here we go!
Peel and cut up some potatoes. There are four potatoes in this batch, just to give you an idea how many you’ll get. These are just regular ol’ Green Giant baking potatoes from the grocery store. Give them a rinse and throw them into a pretty bowl. Everything tastes better when it’s made in a pretty bowl.
Pour in a splash of extra virgin olive oil, course salt and freshly cracked pepper, and herbs of your choice. In season, I use fresh herbs from my garden chopped up, but in the winter I settle for dried herbs. This time I used basil, rosemary and thyme. Toss.
Spread out on a cookie sheet. I like to put a piece of parchment paper down first. This makes cleaning up way easier, which is great because I hate to do dishes.
Bake at 350 to 375 degrees in the middle rack of the oven until nice and crispy and brown.
Eat ‘em up! These were a big hit with Graham. We ate them with some baked haddock filets and veggies.
Oh yeesh, Amy. This looks so civilized and humane and um, yummy. Wanna come cook at my house all the time?
mimi’s last blog post..Snap! Dissed again!
Pingback: » Recipe: Herbed Potatoes