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August 2, 2011
Herb-Roasted Potatoes
Comforting Potatoes
Prep time:
10 minutesbaking time:
50 to 55 minutes“Grandma's roasted potatoes were the best accompaniment to her roast beef.”
Ingredients
Serves 6
- 3 pounds red potatoes, unpeeled
- 1 large sweet onion, such as Vidalia or Walla Walla
- 3 tablespoons olive oil
- 2 tablespoons butter, melted
- 3 cloves garlic, minced
- 3/4 teaspoon salt
- 3/4 teaspoon black pepper
- 1/3 cup packed chopped mixed fresh herbs, such as basil, chives, parsley, oregano, rosemary, sage, tarragon and thyme
- Fresh rosemary, optional for garnish
Directions
1
Preheat oven to 450°F. Lightly spray large shallow roasting pan with nonstick cooking spray and set aside.
2
Gently scrub potatoes under running water with vegetable brush; rinse and dry well. (Do not peel potatoes.)
3
Cut potatoes into 11/2-inch cubes. Coarsely chop onion.
4
Arrange potato cubes and chopped onion in prepared roasting pan.
5
Combine olive oil, melted butter, minced garlic, salt and black pepper in small bowl. Drizzle over potatoes and onion in roasting pan; toss well to combine.
6
Bake for about 30 minutes. Stir and then bake 10 minutes more. Add chopped fresh herbs; toss well.
7
Continue baking until vegetables are tender and browned, about 10 to 15 minutes. Transfer potatoes and onion to large serving bowl. Garnish with fresh rosemary, if desired.
Variations(0)
Reviews(0)
Grandma's Secret Trick
Grandma's Secret Trick
Grandma loved the buttery texture and flavor of sweet onions, such as Vidalia or Walla Walla. She knew, however, that the onions' moistness meant they could spoil faster, so she tried to use the onions within a week or two of purchasing them.
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