Roasting any vegetables makes then delicious but there is something about roasted baby Yukon potatoes that goes above and beyond the word delicious. Add a small touch of butter and a hand full of fresh herbs and you've hit gold.
That's what this recipe is ... golden little orbs, perfectly roasted to creamy tenderness.
Yeah, they are that good. And they are so incredibly easy to make ...
Serves 2-4
- 1.5 lb bag of baby Yukon potatoes
- Olive oil
- Sea salt
- Pepper
- 1 tablespoon butter, cubed
- Palm full of fresh Italian parsley, chopped
- 4-6 fresh dill fronds, chopped
Preheat oven to 450 degrees
- Wash and dry potatoes, do not peel,
- Slice in half, lengthwise
- Place potatoes on a foil-lined, baking sheet
- Drizzle oil over potatoes to coat - mix with your hand to evenly coat
- Sprinkle with salt and pepper to taste
- Roast 20-25 minutes, turn them over half way through the cooking time
- Place hot potatoes in a serving bowl
- Add cubed butter, stir to melt
- Stir in fresh herbs.
See wasn't that easy?
Another 2 months and I'll have fresh herbs again - maybe less if the sunshine cooperates. Can't wait - these look sooo good
ReplyDeleteYAY for fresh herbs! Hope you get around to trying them once those herbs come up. These little potatoes have turned out to be a family favorite. Thank you for stopping by Katie :-D
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