3 pounds small, new red potatoes - cut in ½ or quartered, depending on size.
1 large sweet onion, such as Vidalia, coarsely chopped (optional)
¼ to ½ cup olive oil, or a mix of olive oil (2 parts) and melted butter (1 part)
up to 3 cloves garlic, minced (optional)
1 tsp.each dried rosemary, dried basil, dried thyme and dried oregano.
1 Tblsp. dried parsley flakes
Sea salt and fresh cracked pepper to taste
Arrange potatoes and onion in a 13 X 9”, foil lined, roasting pan.
Combine oil, butter, garlic, and herbs in a bowl.
Drizzle over potatoes and onion; toss well to coat.
Sprinkle with salt and pepper.
Bake at 450°F for 30-40 minutes or at 375 degrees for 45-55 minutes, until brown and tender. Turn once while roasting.
DELICIOUS! Feel free to experiment with your favorite herbs.
Serve with a dollop of sour cream and a sprinkle of fresh chopped chives.
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