Herbed Potatoes
This is so simple and easy to do and is a favorite side dish with roasted chicken, leg of lamb or a pork loin.
Heat oven to 450 degrees
You will need a large,flat, pan...like a cookie sheet.
I like to use the small potatoes that are either Yukon Gold or Red. Cut these in wedges. Usually about 2-3 lbs.
1 large, gallon size ziplock bag
1 Tablespoon Herbs de Provence
1 teaspoon Kosher salt
3 - 4 grinds of Freshly ground pepper
3-4 cloves of smashed garlic
2-3 Tablespoons olive oil
Put the cut potatoes on the ziplock bag. Add the olive oil and toss the potatoes in the bag. Seal the ziplock bag so the air is still in the bag and shake to distribute the oil onto the potatoes. Open bag and add the rest of the ingredients. Again, seal the ziplock bag so the air is still in the bag and toss all the ingredients. Remove the seasoned potatoes onto the cookie sheet in a single layer.
Reduce the heat of the oven to 425 degrees.
Roast in oven about 25-30 minutes until golden brown.
Serves about 4-6
Heat oven to 450 degrees
You will need a large,flat, pan...like a cookie sheet.
I like to use the small potatoes that are either Yukon Gold or Red. Cut these in wedges. Usually about 2-3 lbs.
1 large, gallon size ziplock bag
1 Tablespoon Herbs de Provence
1 teaspoon Kosher salt
3 - 4 grinds of Freshly ground pepper
3-4 cloves of smashed garlic
2-3 Tablespoons olive oil
Put the cut potatoes on the ziplock bag. Add the olive oil and toss the potatoes in the bag. Seal the ziplock bag so the air is still in the bag and shake to distribute the oil onto the potatoes. Open bag and add the rest of the ingredients. Again, seal the ziplock bag so the air is still in the bag and toss all the ingredients. Remove the seasoned potatoes onto the cookie sheet in a single layer.
Reduce the heat of the oven to 425 degrees.
Roast in oven about 25-30 minutes until golden brown.
Serves about 4-6
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