Wednesday, October 19, 2011

Roasted Baby Potatoes to keep you warm.

Warm out of the oven roasted potatoes.
What could be better on a cold windy night?
These delicious potatoes were served along side baked pork chops.
They were lightly crispy on the outside,
 nice and creamy on the inside.
I seasoned them with salt, pepper and some chopped chive.
Classic taste, there is nothing better.

Roasted Potatoes
2 lb.waxy potatoes, left whole if very small, halved or cut into chunks if large (I used small Yukon golds)
3 Tbs. olive oil or melted butter
1 Tbs. chopped fresh thyme or rosemary (I used chives)
1 tsp. coarse salt
Plenty of freshly ground black pepper

Heat the oven to 375°F. Spread the potatoes in a single layer in a medium roasting pan or rimmed baking sheet. Drizzle with the oil, season with the herbs, salt, and pepper, and toss to coat well. Roast, tossing with a spatula a few times to prevent sticking, until the potatoes are very tender throughout and the skins are somewhat shriveled and crisp, 50 to 60 minutes, depending on their size and variety. Serve hot.


  1. You can cook for me anytime!Yum!Yum!

  2. I would love to cook for you, but the best is when we cook together !!