I thought I'd post these before the weekend hits in case y'all are heading to the grocery store this weekend, and your store has a 10-pound bag of potatoes on sale this week for $1.69 like mine does. Yeah, man!
(Next week, I'll be posting my recipe for Cream of Potato Soup! So, I've got another good use for those taters for you! If you want to make it, grab some half-and-half while you're at the store. OH, and bacon. Get some bacon!)
These are my "go-to" potatoes.
I make these 10-Herb Roasted Potatoes when I can't decide what side dish to make, when I'm limited on time, and when I don't feel like breaking out the ol' mixer for mashed potatoes.
They are so easy to prepare and they go with everything - chicken, steak, roasts, pork, fish, burgers, meatloaf - just about any main dish that's wantin' a side of taters.
The variety of 10 different herbs creates such wonderful flavor, and the garlic adds just the right savory sweetness when it's roasted with the potatoes.
The method couldn't be simpler. Peel and chop 6 large potatoes, add the herbs, garlic, and olive oil, stir, and dump on a baking sheet.
Roast for 30 minutes, tossing every 10 minutes or so.
Out come perfectly roasted potatoes.
I love how the slightly smaller ones are crispy on the outside, while the larger chunks kind of stay soft all over.
Oh, man - these are so good.
I'd love to know - what are your "go-to" potatoes? What kinds of potato dishes do you make most often? I'm always looking for new ways to prepare them, and I'd love to know what you all do!
Looking forward to a weekend with my family,
10-Herb Roasted Potatoes
6 large potatoes, peeled and chopped into chunks
1/4 cup olive oil
1 tablespoon minced garlic
1/2 teaspoon dried rosemary
1/2 teaspoon dried parsley
1/2 teaspoon dried basil
1/2 teaspoon dried dill
1/2 teaspoon dried marjoram
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/2 teaspoon dried sage
1/4 teaspoon crushed red pepper flakes
salt to taste
Preheat oven to 400 degrees.
Combine potatoes, olive oil, and herbs in a medium bowl. Toss until potatoes are coated.
Roast at 400 degrees for 30 minutes, tossing with a spatula every 10 minutes. Remove from oven, and sprinkle with salt.
*You can use fresh herbs instead of dried if you have them.
*Also, you can roast the potatoes for longer if you want all of the potatoes to be crispy on the outside. Just watch them, as you don't want them to burn.