This is such an easy and super simple recipe that I never actually thought of putting it on my blog. But then everybody who tried these potatoes at my house loved them a lot and asked me for the recipe, so I decided to finally post it here.
You will need:
- About 1 lb potatoes like Yukon gold, fingerling, red or other non-starchy kinds (Trader Joe’s carries cute ‘teeny tiny potatoes’ and my favorite baby Dutch potatoes)
- 2 Tbsp olive oil
- 2 medium garlic cloves, chopped
- A medium sprig of rosemary, cut or torn in several pieces
- A top of sage (or several smaller tops), leaves only and sliced if large
- Salt and red hot chili flakes, to taste
- (optional) a teaspoon or two of grainy Dijon mustard
Preheat oven to 425F or 400-405 if you have a convection mode. Rinse and pat dry the potatoes. Cut into bite size pieces and put in a bowl or right into a baking dish. Drizzle with oil; add garlic, salt, chili flakes and herbs. Toss well with your hands. Transfer to a baking dish if mixed in a bowl and distribute evenly in one layer.
Put in the oven and switch on convection if using. Cook for about 35-45 minutes or until the potatoes are tender and golden brown. You may want to toss and turn them once or twice during roasting to ensure even browning.
Remove from the oven, let stand 4-5 minutes to soften up and serve.
You can always easily modify this recipe by using different herbs and spiced. It can also be converted to breakfast potatoes by adding chopped bell pepper and onions. In this case I suggest using fresh thyme instead of rosemary and sage.
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