NOTES
- These were really tasty and could easily be done in foil packets on the grill instead of the oven.
- Smaller red or Yukon gold potatoes (I had about 1 1/2 lbs but could have used more). The exact amount is as important as making sure however many you use get evenly oiled so they don't dry out while cooking.
- Seasoning:
- 2 tbsp chopped fresh basil
- 2 tbsp chopped fresh cilantro
- 1 tbsp chopped fresh thyme
- Several tbsp olive or canola oil (enough to coat well)
- 1/2 tsp salt
- 1/2 tsp pepper
- 2 cloves garlic, minced
1. Preheat oven to 425 (or grill to medium). Cut potatoes into large bite-size wedges. My smaller red potatoes could be quartered. Place in a large bowl.
2. Mix seasoning in a small bowl and add to potatoes. Toss to coat. Add extra oil if necessary.
3. Place in a single layer on a baking sheet and bake for 20 minutes or until tender, stirring occasionally. If cooking on the grill, wrap in greased foil and grill over medium heat for 20-ish minutes, turning foil packet over halfway through.
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