Herb-Roasted Potatoes
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.
| Ingredients | Amount |
|---|---|
| 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 |
| Salt | 3/4 Tsp |
| Pepper | 1/2 Tsp |
| Olive oil | 1/2 Cup |
| Small red or white new potatoes | 16, scrubbed and patted dry |
Directions
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.
