One of the great things about this recipe is that it can be majorly customized to your specific tastes, from the type of potato to the type of herbs used, and even the amount you want to make!I think I do these differently everytime I make them, depending on where I am (My apartment or my parents) and what we've got on the spice rack. The best potatoes to use for this recipe are Red Potatoes or Fingerling Potatoes, but as long as you cut the chunks small enough really any potato will do.
1. Preheat the oven to
450 degrees, and start with however many potatoes you want, depending on how many people you're cooking for,
and dice them into small bite sized chunks.
2. Place the potatoes into a bowl and add enough olive oil to coat them...
there's really no right or wrong here, a little bit too much isn't going to ruin it, just make sure they're coated all around so the herbs will stick to them and they won't dry out baking.
3.
Add the herbs. I usually stick with
Rosemary, Oregano, Fennel, Parsley, Salt, Pepper, and Minced Garlic, and you can use any combination or even all of these, or add something else if there's a specific herb you really like. I usually do about a tablespoon of minced garlic, and from there just throw in about a teaspoon of everything else. You can use more or less depending on the level of flavor you're wanting to reach.
And again, the amount you use really isn't going to kill the recipe as long as you don't over-do it TOO much, and it really just depends on how much flavor you're wanting!4.
Spread the potatoes evenly onto a pan (cookie sheet, smaller pan, whatever you have!), and toss them in the oven for about 15 minutes.
5. At 15 minutes, take the pan out and toss the potatoes around with a spatula, then put them back in for another 15 minutes.
6.
After a total baking time of 30 minutes, the potatoes should be done. They should
look a little browned/golden, depending on the potato used. At this point, they will be cooked through, but may need to be cooked for another 5 or 10 minutes if you want them to get a little bit more crispy.
These go great with any kind of grilled meat, and we've also done them with various roasts, etc before. They're pretty simple and really flexible, and you can easily make as many as you need for larger dinner parties without much extra effort!! Enjoy!
