Friday, December 2, 2011

Roasted Potatoes with Herbs and Garlic

These potatoes are the perfect side to just about any dish.  You can use any kind of potatoes you like.  I prefer Russet or Yukon Gold, and I like to leave the skin on for a more rustic feel.

Makes 4-6 Side-Dish Servings

1/4 cup olive oil
1 tablespoon herbes de Provence or you can use a mixture of your own dried herbs
3 garlic cloves, minced
2 pounds potatoes cut into equal size cubes
salt and freshly ground pepper to taste


Preheat the oven to 425 degrees.   Place the cut potatoes onto a baking sheet.  Toss with olive oil, salt and pepper, and herbs.  Space the potatoes evenly on the baking sheet.

Roast the potatoes until they are tender and golden brown, turning them occasionally, about 45 minutes to 1 hour.

Garnish the potatoes with fresh herbs to serve.

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