I didn’t chop up the herbs as much as directed below. But will next time I make this dish.

OK, I love potatoes, Mr. C. not so much. So, when I get the urge to dine on this humble starchy tuber, I try to serve the potatoes in a way that Mr. C. will also be included in the enjoyment. And last night was no exception.

Of course, I always try to pair potatoes with one of his favorite protein dishes so that he too will have something on his plate that elicits a smile. With that in mind, last night I served this oven roasted potato dish with Steak Au Poivre (recipe on site) and romaine salad dressed with Simple Gorgonzola Salad Dressing (recipe also on site). But much to my dismay, he actually liked the potatoes fixed this way as much as I did. (Haute cuisine it wasn’t, but darn good regardless!)

So, if you too are looking for a simple way to serve potatoes that will bring a smile to your family or guests faces, I suggest you give this recipe a try. And really, this dish is ever so easy to prepare. And inexpensive. And isn’t that a great thing in this day and age of “wait – I only filled one shopping bag and the total came to $102.47”!

I don’t know about you, but I’m almost scared to go to the grocery store anymore.  That’s why Mr. C. is usually the one to spend the big bucks at our local grocery stores. While I stay at home blissfully unaware of how much money is spent to keep our mouths happy and our internal engines running smoothly.  

And don’t even begin to get me started on Farmer’s Markets! Because as much as I adore fresh produce and want to support local farmers, I spend twice as much on produce when I shop at a Farmer’s Market. For me it almost borders on extortion! (Patti to self – “If I don’t buy fresh organic produce at a Farmer’s Market, am I denying the healthiest and tastiest food possible to Mr. C. and myself? Am I not supporting my community? Am I the cause of a local farmer going home with unsold products? Etc., etc.!) And yes, I know, I may be over-thinking the whole Farmer’s Market thing. But I’m very good at over-thinking something, so let’s just leave it at that!

Anyway, I hope you enjoy potatoes fixed this way. And no, I am not going to stop going to Farmer’s Markets. I just plan to take $200 in cash along with me and fill one large shopping bag with produce. Or stop before the bag is full if all my money is gone!

Peace and love to all.   

12 – 16 oz. Yukon Gold potatoes

1 T. extra virgin olive oil, plus more if herb mixture is too thick

scant ½ tsp. kosher salt

freshly ground black pepper

½ tsp. granulated garlic

½ tsp. dried oregano, ground fairly fine in a mortar and pestle

½ tsp. dried parsley, ground fairly fine in a mortar and pestle

½ tsp. dried thyme, ground fairly fine in a mortar and pestle

tiny pinch cayenne pepper, opt.

Scrub the potatoes or peel them and cut them into ¾-inch chunks. (If the potatoes are small, just cut them in quarters.)   

Soak the potato pieces in cold water for about 20 minutes. (This removes starch and makes for a fluffier potato). Drain and dry the potato pieces.

While the potatoes are soaking, whisk the olive oil, salt, pepper, granulated garlic, oregano, parsley, thyme, and cayenne pepper together in a small bowl.  

Toss the dried potato pieces in the olive oil mixture.

Place in a single layer on a parchment paper lined baking sheet and bake in a pre-heated 425-degree oven for 30-35 minutes or until slightly browned and fork tender.

And yes, this recipe can be doubled, tripled, etc.