Herb Roasted Potatoes
Blue Ribbon Recipe
We love the pre-cooking technique used when roasting these potatoes. It cuts down on the roasting time and keeps them from burning. Fully of salty, herby flavor, the finished potatoes are crispy on the outside and tender inside. The mix of seasonings is perfect. These herb roasted potatoes are an easy side dish for burgers, chicken, or steak.
Ingredients
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4-5medium red potatoes, cut into cubes
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1/4 cupolive oil, extra virgin
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1 tspfreshly ground black pepper
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1 tspsalt
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1 Tbspparsley flakes
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1 TbspMrs. Dash, original
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1 tspeach of onion powder and garlic powder
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1 tspseasoning salt
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1 tspMcCormick Perfect Pinch garlic and herb seasoning
How to Make Herb Roasted Potatoes
- Preheat oven to 400 degrees. Wash and cut potatoes into cube size.
- Put potatoes into a pan of cold, salted water.
- Cook until about 1/2 done on medium to high heat for about 15 minutes. (By starting them to boil in the cold water, they won't become mushy as they would to start them to boil in hot water.)
- Drain.
- Pour extra virgin olive oil onto a baking sheet.
- Mix all seasonings in a small container, one with a shaker top is great.
- Pour potatoes into EVOO on a baking sheet. Mix with the oil, coating well, add a bit more oil, if needed.
- Sprinkle on seasonings, coating well.
- Roast in oven until browned on the outside and tender on the inside (approx 15 - 20 minutes).
- **Note - by cooking them some first, they will not burn on the outside and will be tender. If you want spicy potatoes, add about 1 teaspoon Tony Chachere's Seasoning and some Old Bay seasoning; for Italian, add oregano and Italian seasoning, etc. Leave out or add herbs and spices to your taste.
