I rarely make potatoes. Not because I don't love them (in fact I had a mad craving for baked potatoes my first pregnancy), but I guess I feel a guilt associated with eating them. WHAT SILLINESS. Come on, people, let's eat potatoes occasionally!!! I don't feel guilty eating brownies for breakfast, so why should I feel guilty about eating a food packed with vitamins and minerals?! Especially when they are roasted, not fried. Carson made the most delicious steak over the weekend, and for a quick, easy and delicious side I roasted these baby potatoes. Slightly crispy on the outside, perfectly tender on the inside, lots of herbs (and a hint of butter)... yum. Thumbs up for potatoes!
Easy Roasted Baby Potatoes
(Serves 6)
1 lb. baby potatoes
2 T olive oil
2 T unsalted butter, melted
1 T fresh rosemary, chopped
1 T fresh thyme, chopped
1 T fresh chives, chopped
2 cloves garlic, minced
Salt and pepper
Preheat oven to 425. Place potatoes in a large pot and cover with water. Add a generous pinch of salt, and bring potatoes to a boil. Let cook for 7-10 minutes, until potatoes can be pierced with a fork, but aren't falling apart. Drain and run under cold water. Make sure they are very dry, I like to dab mine with a paper towel. Place dried potatoes in large bowl. In a small bowl, stir together oil, butter, herbs and garlic. Pour mixture over potatoes and stir. Season with a generous amount of salt and pepper. Place on a baking sheet (so that the potatoes are completely spread out) and roast for 20-25 minutes.
