This shows a small part of our marjoram plant which has basically doubled in size since I transplanted it from its terracotta pot to the ground a month ago.
These herbs were just crying out to be tossed with some potatoes, olive oil, sea salt, pepper and garlic and roasted until crispy on the outside and soft on the inside. And I was only too happy to oblige, using these lovely organic Russian banana fingerling potatoes.
I served these roasted potatoes with a grilled tri-tip grass-fed steak (from Bear River Valley ranch) and my new favorite asparagus recipe. Delicious!
-- print recipe --
Roasted Fingerling Potatoes With Garden Herbs & Garlic
Serves 4 as a side dish
Ingredients
* 1 lb small, waxy potatoes such as Russian Banana, Yellow Finn or Yukon Gold
* 3 Tbsp olive oil
* 2 tsp sea salt
* 1 tsp freshly ground black pepper* 2-3 cloves garlic, pressed or minced
* 3 Tbsp minced fresh herbs (thyme, rosemary, marjoram, etc.)
Directions
1. Preheat the oven to 400°. Wash/scrub the potatoes and set aside to dry in a colander for a minute or two.
2. Toss the potatoes, olive oil, minced herbs, salt and pepper until coated thoroughly then turn out into a single layer in either a glass or ceramic baking dish or a thick baking sheet.
3. Roast, turning two or three times, for 40 or so minutes or until you can easily poke a fork into one of the larger potatoes. Let cool briefly and serve warm.
Roasted Fingerling Potatoes With Garden Herbs & Garlic
Serves 4 as a side dish
Ingredients
* 1 lb small, waxy potatoes such as Russian Banana, Yellow Finn or Yukon Gold
* 3 Tbsp olive oil
* 2 tsp sea salt
* 1 tsp freshly ground black pepper* 2-3 cloves garlic, pressed or minced
* 3 Tbsp minced fresh herbs (thyme, rosemary, marjoram, etc.)
Directions
1. Preheat the oven to 400°. Wash/scrub the potatoes and set aside to dry in a colander for a minute or two.
2. Toss the potatoes, olive oil, minced herbs, salt and pepper until coated thoroughly then turn out into a single layer in either a glass or ceramic baking dish or a thick baking sheet.
3. Roast, turning two or three times, for 40 or so minutes or until you can easily poke a fork into one of the larger potatoes. Let cool briefly and serve warm.
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4 comments:
Beautiful photos. Great recipe. Cheers!
Looks yummy - Makes me want to go out & pick up a few more herbs for my container garden. Planting season here is just starting!
This is a beautiful and tasty dish! I love love these types of potatoes and when I do get them they are gone in minutes .
I tried this recipe with freshly dug up potatoes (Desiree) this evening. It was delicious! Usually I pile on the sour cream, but these were great without.
Our bees are also busy. Unfortunately the white cabbage butterflies are busy too...
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