One of my favorite family side dishes - baby potatoes! I love roasting mine in the oven. I usually do one of two "spice/herb blends' depending on the main course. Don't worry - this is so easy. ~Enjoy! Diane
2 lbs Baby Yukon Gold Potatoes (these get 1 Tbs *dried Rosemary)
2 lbs Baby Red Potatoes (these get 1 Tbs *dried Dill weed)
*NOTE: if using fresh vs. dried herbs: the General Rule is that dried herbs are generally more potent and concentrated than fresh herbs, you'll need less -- typically three times the amount of fresh herbs are needed to the dried measure.
Basic Spice Blend for Both:
3/4 teaspoon Salt
1/2 teaspoon Black Pepper
1 teaspoon Dried Parsley Flakes
1 teaspoon Garlic Powder
3/4 teaspoon Onion Powder
2 Tbs Olive Oil
Preheat the oven to 425 degrees for 35 min cook time
Preheat the oven to 365 degrees for 60 min cook time **see my note below
Wash and quarter the potatoes and put them into a large gallon bag. Throw in all your basic spice blend ingredients and herb of choice with the potatoes in bag.
Seal, shake and gently roll the bag to mix everything well.
this also helps to coat each and every potato in the olive oil
Spread the potatoes out in a single layer on a baking sheet or baking dish.
Roast the potatoes for 35 minutes, turning them over halfway through.
If you are preparing a dish that cooks at a lower temp for longer, you can still place the potatoes in to cook with that dish. Example: I bake my meatloaf at 365 for 90 minutes. I place my baking dish of potatoes into the oven with the meatloaf after the first 30 minutes has passed (for the final 60 minutes) and I turn them over halfway through. If you are cooking at an even lower temp, adjust your cook time even longer for the potatoes but, check on them. If they are getting too dry or starting to overcook, pull from the oven and cover with foil to keep hot until ready to serve.
Recipe & Photos by: Diane Baker for Canning and Cooking at Home