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:

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

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  2. 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.

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  3. one of my favorite dishes. looks amazing!

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  4. 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!

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  5. 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.

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  6. 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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Thanks so much for taking the time to drop a line. I really appreciate it!

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