FROM THE KITCHEN OF: Isabel Canfield
TOTAL TIME: 10 min to prep, 30 min to roast
MAKES: feeds 4
I am obsessed with all-things potato. I do think I have a serious addiction. You name it. French fries, mashed potatoes, potato chips, latkes, hash browns, pretty much anything. Oh, and let me not forget roasted potatoes. Even though I love roasted potatoes, I normally don’t make them at home mainly because it always seems too long to take. However, this recipe is a fool proof way to quickly roast potatoes. The trick is to use fingerling or small potatoes. They are petite and would only need about 30 minutes to brown to golden perfection. These not only taste good, but they are just so pretty with the herbs baked right underneath them. These roasted potatoes would be wonderful to serve for your next dinner party this season, which is what I did last Friday. Just serve them with your favorite sauce or condiment, and enjoy while crispy and hot.
fingerling potatoes (about 1 large bag, a medley of small potatoes will work)
fresh oregano leaves (or any fresh leafy herb)
salt + pepper
1. Prep the ingredients. Rinse off the fingerling potatoes in water and pat completely dry. Remove the leaves from the fresh oregano stems.
2. Season the potatoes. Slice the potatoes lengthwise right down the middle. Place in a bowl and drizzle with olive oil, about 2-3 tablespoons, and heavily with salt and pepper. Toss together to be sure all the potatoes are nicely coated. Cover a baking sheet with foil and lightly coat the foil with olive oil. Stick about two oregano leaves on the flat side of the seasoned potato and place flat on the sheet. Repeat for all the slices.
Gently press the leaves onto the potatoes.
3. Bake the potatoes. In a preheated 425° oven, bake the potatoes for 30 minutes until the bottom of the slices are golden brown. Serve immediately with your favorite sauce or condiment.
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