Herb Roasted Potatoes

• 04 January 2010



































Since "back-to-basics" is often a theme in January, I thought I'd share my recipe for Herb Roasted Potatoes. It's definitely a basic, definitely delicious and definitely easy to prepare. You can find the recipe over at Zupas today. Enjoy!

6 comments:

Whatever Dee-Dee wants said...

Looks yummy! I will have to give it a try.

Rachael said...

These are one of my favorite side dishes--my kids love rosemary and red potatoes. Plus the aroma is just lovely on a snowy winter's day.

Joslyn said...

one of my favorite dishes. looks amazing!

.caroline armelle. said...

a great dish! we too eat this about once a week! i love it because it's super easy and tasty... and best of all, my two year old will eat them!

also, i saw your comment on the crepes. gruyere would be a perfect substitution. i'd actually prefer it!

Katie @ goodLife {eats} said...

I do basically the same thing. It is so simple.

I love to roast baby red potatoes, you just have to cut them in half. I use olive oil, sea salt, white pepper, and fresh herbs (most often rosemary). Same method works well for lots of other veggies: carrots, sweet potatoes, mushrooms, or a mix.

Melissa said...

This is surely one of my go-to sides! I like to use butter instead of oil mainly because butter browns at a lower temperature. I love the burnt/browned bits; they're my favorite.

I've found this works with pretty much any vegetable. I've even heard it works with romaine hearts, but I have yet to test that one out.

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