I’m married to a “Meat & Potatoes” kind of guy and this simple side dish of herb roasted potatoes is right up his ally! This dirt cheap side dish is loaded with flavor and takes just a couple minutes to throw together. It compliments meat or poultry of any kind.
Yukon golds or Red skinned potatoes are less starchy than Russets and as such, the herb flavor really stands out.
1 1/2 pounds Yukon Gold or Red Skinned potatoes, unpeeled
1 tablespoon fresh parsley, minced
1 tablespoon fresh thyme (or Rosemary) minced
1 tablespoon fresh chives, minced
Sea salt, to taste
Freshly ground black pepper, to taste
Preheat the Oven to 425F
Line a large cookie sheet with aluminum foil and spray generously with cooking spray. We generally use a Misto Sprayer for this. Scrub the potatoes clean and cut then into uniform chunks into a medium bowl. If you’re using smaller potatoes, they quarter well.
Drizzle the potatoes with about a tablespoon of olive oil, and toss lightly to coat. In a small bowl combine parsley, thyme, chives, and Salt and pepper, mixing well. Sprinkle the herbs over the potatoes and then toss gently to coat evenly.
Spread the potatoes out in a single layer on the cookie sheet. Roast for 11-18 minutes, remove from oven, flip the potatoes over so they’ll continue to brown evenly and return to the oven for another 16-20 minutes, or until golden brown and soft when you pierce them with a fork.
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