CLICK HERE Subscribe to
FoodReference
Newsletter

Foodreference.com - Recipe Section
A collection of modern, classic, historic, cookbook, restaurant and chefs recipes, including cooking tips, techniques & methods

YOU ARE HERE >>

 RECIPES > 

..Potato Recipes pg 1.. ..BAKED & STUFFED POTATOES >>>>>.. ..LATKES & POTATO PANCAKES >>>>>.. ..MASHED POTATO Recipes >>>>>.. ..SWEET POTATO & YAM Recipes >>>>>.. ..Avocado and Au Gratin Potatoes.. ..Baker's Style with Morels & Onions.. ..Cheesy Potato Onion Pie.. ..Crunchy Seasoned Oven Fries.. ..Delmonico Potatoes.. ..Dutch Oven Potatoes with Dried Fruit.. ..Egg in Potato Nest.. ..Fennel Potato Gratin.. ..French Fried Potatoes.. ..French Fries, Oven French Fries.. ..Garlic Idaho Potatoes.. ..Garlic Potatoes with Chili.. ..Grilled Potato Recipes.. ..Grilled Wisconsin Potato 'Steaks'.. ..Gruyere & Apple Potatoes Au Gratin.. ..Hash Brown Potatoes.. ..Herb Roasted New Potatoes.. ..Horseradish Mustard New Potatoes.. ..Indian Spiced Potatoes & Spinach.. ..Knishes, Potato Knishes.. ..Kugel, Signature Potato Kugel.. ..Marinated Wisconsin Russet Potatoes.. ..Mustard New Potatoes.. ..New Potato Gratin.. ..Oven Roasted Potatoes..

. Home . . Recipes . . About & Contact . . Links .

 

HERB ROASTED NEW POTATOES

Simply in Season
by Mary Beth Lind, Cathleen Hockman-Wert

Serves 3-4


• 1 large shallot (coarsely chopped)
• 1 large clove garlic (minced)
• 1 bay leaf (crumbled)
• 1 tablespoon fresh thyme (chopped)
• 1 tablespoon fresh sage (chopped)
• 1 tablespoon fresh oregano (chopped)
• 3/4 teaspoon salt
• 1/2 teaspoon pepper
Blend together in a food processor or blender.

• 1/2 cup / 125 ml olive oil
Add and  blend until shallot is finely chopped. Transfer 1/3 cup / 75 ml of herb mixture to a large bowl.

• 16 small red or white new  potatoes (scrubbed and patted dry)
Add to bowl with the herb mixture. Toss potatoes to coat well. Transfer potatoes to large oiled baking sheet. Bake in preheated oven at 375F / 190C, turning occasionally for even browning, until tender when pierced with a small knife and crusty brown, about 45 minutes. Transfer potatoes to a shallow bowl. Drizzle with the remaining herb mixture and serve immediately.


Megan Goossen, Dinuba, California

Please feel free to link to any pages of FoodReference.com from your website.

All contents of this website are
Copyright © 1990--2008 James T. Ehler and FoodReference.com, unless otherwise noted. All rights reserved. You may copy and use portions of this website for noncommercial, personal use only. Any other use of the materials in this website without prior written permission is prohibited.

Contact email: james@foodreference.com