I’ve never met a potato I didn’t like. Well, I take that back...I wasn’t the most cordial to that one that hid itself in my pantry and grew itself a garden. But other than that one, potatoes and I are buds. I will never turn down a good french fry, adore making homemade mashed potatoes (if you ever have aggression and need a release I can help you with that recipe), and will scarf a baked potato loaded with salsa and sea salt, skin and all, in seconds. Not my most attractive moments I concede so just be polite and look away. And don’t judge.
I decided to dowse my little dutch friends in lots of fine herbs, salt, pepper, and olive oil and roast them until the skin puckered and crisped ever so slightly. They take no time to prep, but some time in the oven so make sure you prepare for that. All good things are worth the wait though right?
- 1 lb baby dutch yellow potatoes
- 3-4 tbs Fine Herbs (I used Williams Sonoma’s blend but you can find it in your spice section)
- 1 tbs Salt
- 1 tbs Pepper
- Extra Virgin Olive Oil
Preheat your oven to 350 degrees F.