Potatoes often get a bad rap for being unhealthy, especially those of the fried variety. But these deliciously seasoned and roasted potatoes will have you coming back for guiltless seconds.
|Shallot||1 lg., chopped|
|Garlic||1 lg. clove, minced|
|Bay leaf||1, crumbled|
|Fresh thyme||1 Tbsp, chopped|
|Fresh sage||1 Tbsp, chopped|
|Fresh oregano||1 Tbsp, chopped|
|Olive oil||1/2 Cup|
|Small red or white new potatoes||16, scrubbed and patted dry|
Blend shallot, garlic, and herbs in a food processor blender. Add the olive oil and blend until shallot is finely chopped.
Add and blend until shallot is finely chopped. Transfer 1/3 cup of herb mixture to a large bowl. Add potatoes to bowl with the herb mixture. Toss potatoes to coat well. Transfer potatoes to large oiled baking sheet. Bake in preheated oven at 375F / 190C, turning occasionally for even browning, until tender when pierced with a small knife and crusty brown, about 45 minutes. Transfer potatoes to a shallow bowl. Drizzle with the remaining herb mixture and serve immediately.
From Simply in Season by Mary Beth Lind and Cathleen Hockman-Wert. Copyright © 2005 by Herald Press, Scottdale PA 15683.