Herb Roasted Baby Potatoes. Who doesn’t love a flavorful but simple side dish of oven roasted potatoes? Not to mention, it can put together in no time. This recipe is a mix of gold and purple baby potatoes that are tossed in olive oil, chopped herbs, garlic, shallot, and simple seasonings before roasted to perfection. The freshly chopped rosemary, thyme, and parsley give it a herbaceous punch that will have your kitchen smelling amazing in no time. You can also easily swap out for your favorite herbs and potatoes that you already have on hand. Dinner time perfection let me know what you think in the comments below.
Herb Roasted Baby Potatoes
Herb Roasted Baby Potatoes
Two pounds assorted baby potatoes, halved. (I used Yukon gold and purple potatoes)
Two tablespoons olive oil
Two garlic cloves, finely chopped.
One tablespoon shallot, finely chopped.
One tablespoon thyme leaves, chopped.
One tablespoon rosemary leaves, chopped.
Two tablespoons parsley, chopped.
Salt and black pepper, to taste
Preheat oven to 400 degrees
In a large bowl combine halved potatoes with olive oil, garlic, shallot, and herbs. Add salt and pepper to taste and toss well to coat.
Pour seasoned halved potatoes onto a prepared baking sheet.
Roast for 25- 30 minutes at 400 degrees. You want them to be lightly browned and crisp around the edges. Top with chopped parsley and serve immediately.
This is a recipe I would ALWAYS ask my mom to make for me as a child. It’s hearty, delicious and is easy to make. I make double when I make this chicken dish as it tastes even more flavorful the 2nd day (and the third). Try it and let me know what you think! Enjoy!
*** I paired this dish with sautéed broccolini and thai jasmine rice that I made with organic light coconut milk instead of water. I try and use fresh organic ingredients as often as I can.***
4 Chicken Quarters
salt and pepper to taste
2 tbsp butter
2 tbsp olive oil
1 tbsp chopped shallots
3 cloves chopped garlic
3/4 cup chicken stock/broth
1 cup low sodium soy
2 cups brown sugar
1 heaping tbsp freshly chopped ginger
Preheat oven to 350 degrees. Heat a dutch pot on med high to high heat with your butter and olive oil. Generously salt and pepper your chicken quarters. Brown the skin of your chicken in the pot for about 2 mins on each side until it’s crisp and golden brown. Remove the chicken quarters and reduce the heat to medium. Add in the shallots and garlic. Deglaze the pot with the chicken stock. Scrape down all of the sides to make sure you get all of the delicious seasonings and flavors into the broth (I’m hungry already!). Add in the soy sauce, brown sugar and ginger. Simmer the sauce for about 5-10 mins. Add the chicken quarters back into the pot, place the lid on and bake for 45min to an hour. The chicken will be flavorful and falling off the bone. Mmm mmm mmmm!