April 30, 2012

Dijon and Herb Roasted Potatoes

As I was thinking about what recipes I should try out over the next few weeks, I realized that I have very few side dish recipes. I had the idea for this recipe a while ago, but for some reason, I almost never work with potatoes. A goal of mine with this blog is to try out new things, so I thought this was the perfect dish to both cook with something new and boost my side dish recipes. I definitely like potatoes, but for whatever reason they were never cooked very much when I was growing up. However, after this dish, I think they will be making more of an appearance.

The herbs I used are ones that I personally enjoy. Feel free to switch it up however you like.

Dijon and Herb Roasted Potatoes
Adapted from The Wishful Chef

Makes 6 servings

2 lbs russet or Yukon gold potatoes (about 3), cut into chunks
3 tablespoons olive oil
2 shallots, quartered
5 cloves of garlic, smashed
1 teaspoon dried rosemary
2 teaspoons dried parsley
1 teaspoon dried sage
1 teaspoon salt
1/8 teaspoon cayenne pepper
Pinch of black pepper

1. Preheat the oven to 425 degrees.

2. Combine all ingredients in an oven safe dish and toss to combine. Roast in the preheated oven for 45-55 minutes, or until the potatoes are soft.


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