{recipe: herb roasted baby potatoes}

{delish}

We had some friends over for steaks awhile ago and I thought potatoes would make a perfect accompaniment. I’m not a huge fan of large potatoes though---too heavy, but I love baby potatoes. They’re bite size, can be cooked in many ways, and are the perfect side if you’re craving some starchy goodness but are watching your waistline. I added a few basic seasonings, tossed them in the oven, went for a quick run (don’t worry Jesse was at home watching the oven), then returned to the delicious smells of roasted potatoes. Enjoy!

{a perfectly light addition}

herb roasted baby potatoes:

Servings: 3-4

Source: jkrabbits kitchen

Ingredients:

·         1 pound of new baby potatoes

·         1 tablespoon of herbs du provence

·         2 tablespoons of olive oil

·         4 cloves of minced garlic (you can add more or less depending on your affinity with garlic)

·         Salt & Pepper

How To:

Step 1: Preheat oven to 375 degrees.

Step 2: Mix herbs du provence, olive oil, minced garlic, salt, and pepper in a medium sized bowl.

Step 3: Toss and coat potatoes in herb/oil mix.

Step 4: Spread potatoes evenly apart on a baking pan and drizzle any remaining herb/oil mixture over them.

Step 5: Roast potatoes for about 40 minutes.

Step 6: Display potatoes on a nice plate and serve warm.

And that’s all there is! An easy and light side for your next dinner party.

So long for now!

The Mrs.