Roasted Herb Potatoes
We make many different roasted potato recipes. We’ve been accused of trying all of our spice blends on potatoes, and we usually have. My original pan-roasted potato recipe goes back to my younger days growing up. My dad made a breakfast roasted potatoes on a foil tray over charcoal while camping. We used either canned, new potatoes or fresh potatoes sliced or diced. I still make that exact recipe all these years later, and it’s as good as ever.
We are always looking for new ways to make potatoes which will fit in with different entrees. We have also found that with a bit of imagination and personal taste, we can take a recipe, substitute different herbs, and you have an entirely different taste. This Roasted Herb Potatoes recipe is different because it uses chicken or vegetable stock to add another flavor dimension.
3 pounds baking potatoes, peeled and cut into 1 ½ inch cubes. (You can also use small, new or fingerling potatoes cut in half if you have them.)
1/3 cup olive oil
4 garlic cloves, minced
½ teaspoon Dried Rosemary
½ teaspoon Dried Thyme
½ teaspoons Dried Greek Oregano
1 teaspoon Sea Salt
1 Tablespoon Aleppo, Crushed New Mexico or Red Pepper (you can also use black pepper if you want a less spicy variation)
½ cup Chicken (or vegetable) Stock (reduced sodium if you have it, since you can always add more salt at the table for your taste)
1/8 cup freshly squeezed lemon juice (Add up to another 1/8 cup more for taste)
Preheat oven to 400°F.
Place the potatoes in a single layer in a 13-x-9-inch baking dish and drizzle the oil over them. Add the dried rosemary, thyme and oregano, crushed pepper and salt to taste. Toss well to coat with the oil.
Bake potatoes for 15 minutes. Add the stock, toss and bake for 10 minutes more. Add the garlic and lemon juice, toss and bake for 10 to 15 minutes more, or until the potatoes are cooked through. If you want crispier, place under the broiler for a few minutes, but watch closely so they don’t burn.
Serve at once.