Monday, March 14, 2011

Roasted Gold Potatoes

Yesterday, I needed a side to put with our grilled chicken.  Quick-like, I thought of potatoes!  They're often under-rated but potatoes are actually so delicious and extremely versatile!

Roasted Gold Potatoes
1 yukon gold potato per person
olive oil
Herbs de Provence
coarse sea salt

Preheat oven to 450 degrees.

Wash potatoes well and dice the potatoes into whatever size you like, just keep it uniform in size for even bake time.  If your potatoes are small, you may want to throw in a couple of extra just to be safe.

Place diced potatoes in large bowl and drizzle with olive oil, maybe a couple of tablespoons.  Sprinkle a generouls amount of Herbs de Provence in the bowl.  Use a large spoon to toss potatoes until well coated.

Pour onto a foil lined baking sheet.  Sprinkle with a smidge of sea salt.  Herbs de Provence has thyme, rosemary, basil, tarragon, lavender flower, and savory in the mix.  It is salt free -- that's why you need to add a bit of salt to the mix.

Bake for 20 minutes or until done.  Of course, bake time depends on the amount of potatoes you're cooking.  You'll want them to be easily pierced with a fork and have a nice goldeny-roasted color.

Serve warm.

**you can use this on fingerlinge potatoes, red new potatoes, or regular russet potatoes.

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