Herb-Roasted Potatoes

The bad news is that our terrace herb garden went unwatered for our entire vacation, and we returned home to find everything pretty much dried out.

The good news is that rosemary, thyme and tarragon are just as good dried as fresh. Maybe even better.

Herb-Roasted Potatoes

The smaller the potatoes are cut, the faster they will cook. Try to get all the pieces the same size so they will cook evenly.

3 lbs red bliss potatoes
1/4 cup olive oil
Dried rosemary
Dried thyme
Dried tarragon
1/4 cup olive oil
1 tbsp Kosher salt
Lots of fresh ground pepper
1 tsp paprika

Take a scissor to your herb garden and bring in a bunch of herbs, about 1/4 cup total once they are stripped from the stems.

Clean, and dry the potatoes, then cut into 2 inch pieces (sixths or eights, depending on the size of the potato). Toss in a large bowl with the olive oil. Sprinkle on the herbs and spices and toss to coat evenly. Spread evenly on a large baking sheet or roasting pan in a single layer.

Roast at 425 degrees Fahrenheit for 20-30 mins, turning with a large spatula about halfway through to brown evenly. Serve hot.
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This post is my contribution to Weekend Herb Blogging, hosted this week at Anna’s Cool Finds, with four years of wonderful archives at Cook Almost Anything.

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