This has been one of my favorite side dishes since I was a little boy. Nothing made me smile more than to come to the dinner table on a Sunday and sit down for Roast beef, Roast potatoes, Yorkshire pudding, peas, corn and a nice rich brown gravy. This is one of two versions of my favorite roast potato recipes. This side dish is perfect for any beef dish. If you are looking to elevate your POUTINE game, these also make an amazing base for a great poutine dish
Herb-Roasted Potatoes
Credit: Chef Michael Smith Chef at Home
Ingredients
- 1 lb of any potato, large or small (unpeeled)
- 1/4 cup olive oil
- a sprinkle or two of thyme or rosemary (can be dried or fresh)
- a sprinkle or two of sea salt and freshly ground pepper
- chopped parley and/ or a few sliced green onions for serving
Directions
- Cover the potatoes with salted water and bring to a simmer, cooking just until tender. Drain and set aside to cool
- When cool enough to handle , cut them into large bite-sized chunks. depending on the size of the potato, it may mean 6 to 8 pieces, or smaller ones just in half
- Meanwhile, place a baking pan, casserole dish, or large skillet in your oven and preheat it to 375ºF
- Toss the potatoes with the olive oil, thyme or rosemary and salt and pepper, coating each piece evenly
- Carefully add them to the preheated pan. The heat of the pan will prevent them from sticking
- Roast until golden brown and crunchy, about 30 min or so. Stir occasionally to help them brown evenly.
- just before serving toss with parsley or green onion, or both
I like buying the bag of small whole multi-coloured potatoes for this recipe then just cutting them when tender. Easiest way to tell when the potatoes are tender when they are boiling???gently poke them with a fork, when the fork slides in with not much effort then they are ready to drain. Please give this recipe a try and then leave me a comment and let me know how it turned out. Enjoy!!
Where to eat and what to cook in the amazing world that is the food scene in Winnipeg 