It’s funny, but all of a sudden we are getting spring vegetables and the weather is HOT. In Michigan sometimes it goes right from winter to summer. And here I am with a bunch of recipes from Simply in Season from winter and spring left, and are heating up my kitchen. Oh well, these potatoes were worth it!
FOR A PRINTABLE VERSION CLICK HERE: Herb Roasted New Potatoes
1 large shallot
1 large clove garlic
1 bay leaf
1 Tbs fresh thyme leaves
1 Tbs fresh sage
1 Tbs fresh oregano
3/4 tsp salt
1/2 tsp pepper
1/2 cup olive oil
16 small new potatoes
1. In a food processor or blender, mix together everything except the olive oil and new potatoes.
2. Add the olive oil.
3. Transfer 1/3 of the herb mixture to a large bowl. Add potatoes and toss until coated.
4. Bake in preheated oven at 375F, turning occasionally, until tender when pierced with a small knife and crusty brown, about 45 minutes. Drizzle with the remaining herb mixture and serve.
5. Note: DH made this in his Smoker/Roaster/Grill.
Servings: 4
The Verdict: These were the best part of the meal! The fresh herbs were heavenly. I’m so glad I decided to plant a few in a container. They make all the difference.
Nutrition Facts
Serving size: 1/4 of a recipe (13.2 ounces).
Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
Nutrition information calculated by Living Cookbook Recipe Management Software. However, because it was a glaze I think the calculation is off–because not all of it ended up on the potatoes, know what I mean?
Amount Per Serving
Calories 508.79
Calories From Fat (48%) 242.35
% Daily Value
Total Fat 27.43g 42%
Saturated Fat 3.85g 19%
Cholesterol 0mg 0%
Sodium 458.17mg 19%
Potassium 1463.02mg 42%
Total Carbohydrates 61.19g 20%
Fiber 8.26g 33%
Sugar 2.68g
Protein 7.15g 14%
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