Roasted Potatoes with Shallots and Fresh Herbs

I LOVE potatoes. I could seriously eat them for every meal. I bought some Rainbow Potatoes from Whole Foods tonight and roasted them with shallots and fresh herbs. This is my favorite way to cook potatoes and it goes with just about anything.

  • 1 lb small potatoes, cut into 1/2″ pieces (I used a mixture of red new potatoes, small white potatoes and small purple fingerling potatoes, but any small ones work)
  • 1 medium shallot, minced (you can also use garlic)
  • A handful of fresh herbs such as parsley, tarragon or rosemary, finely chopped
  • Olive oil
  • Salt & Pepper
Preheat oven to 400 degrees fahrenheit. Mix potatoes, shallots and herbs in a medium baking dish. Add just enough olive oil to coat the potatoes and toss with salt and pepper. Bake for about 45 minutes, turning once so both sides get crispy.
I served them with a pan-seared steak topped with goat cheese and roasted asparagus. Yum!
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