Sunday, August 24, 2008

Herb Roasted Red Potatoes

Roasted potatoes are a standard that pretty much anyone should have in his or her repertoire, and I have been really happy with this particular version. It's quite versatile, and I've been able to serve it with all sorts of different dishes, just by adjusting the herbs and additional vegetables you put in. You can use just one herb or a combination of many. Or if you are a potato purist, you can do it with just the potatoes themselves.

Herb Roasted Red Potatoes

  • 3 lbs red potatoes (baby or regular will work)
  • extra virgin olive oil
  • salt and pepper, to taste
  • 3 tablespoons chopped, fresh herbs (rosemary, thyme, sage, oregano, parsley)
  • 1 red or green bell pepper, chopped
  • 1/3 red onion, or 1 scallion, chopped
  • 1 tablespoon chopped garlic
  • 2 teaspoons dijon mustard
  • A few strips of crispy bacon
Preheat the oven to 425 degrees. Cut the potatoes into bite-sized pieces; this usually means cutting the baby potatoes in half, or full-sized reds in fourths or sixths.

Place in a roasting pan with any additional vegetables, and drizzle several good glugs of olive oil over top, then toss until everything is nicely coated. (If adding mustard or garlic, whisk them in a bowl with the olive oil in advance, then pour over the potatoes).

Even out the potatoes into a single layer. Sprinkle with salt, pepper, and the fresh herbs. Place in the oven for 40 - 50 minutes, until potatoes are crispy on the outside, but tender inside when pierced with a fork. If they appear to be getting too done on one side, you can flip them about halfway through cooking.

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