I must admit that breakfast is the meal that I look forward to the most. You’re “breaking your fast” from the night before, and at least in our house, it is the meal that the Hubbs and I actually sit down at the table and enjoy together more often than lunch or dinner.
We do get stuck in our ruts though with breakfast potatoes, and one weekend morning, I was fed up! Instead of thick onion and red pepper slices that we’d normally put in, I decided to throw in a ton of herbs right after roasting. It’s such a simple switch, but the results couldn’t be more different. (I mean, other than the star of the dish being the potato)
I hope you enjoy this little quickie – especially after the huge holiday (Thanksgiving) we just had!
Speaking of, I hope your holiday was lovely, and from the depths of my heart, I am grateful to each and every one of you.
Herbed Roasted Potatoes
- 1 Pound Russian Banana Fingerling Potatoes
- 2 Tablespoons Extra Virgin Olive Oil
- 3/4 Teaspoon Pink Himalayan Sea Salt
- 1/4 Teaspoon Pepper
- 3 Tablespoons Garlic Chives, finely chopped
- 1/4 Cup Fresh Parsley, finely chopped
- Preheat oven to 400 degrees Fahrenheit.
- Cut the potatoes in half length-wise, then in half again cross-wise. Place in a large bowl, and mix with the olive oil, salt and pepper.
- Place on a parchment, or silpat-lined baking sheet. Spread evenly and then place in oven.
- After 10 minutes (half of the cooking time), carefully toss potatoes so you get an even golden brown on all sides, and return to oven to finish roasting for 10 minutes or until golden brown.
- Once finished, allow the potatoes to cool slightly, about 2 minutes, and return to original bowl. Add the freshly chopped herbs, and mix thoroughly. Taste and adjust salt level to your liking.
- Serve as a side to your favorite breakfast!
- Silpat Baking Sheet
- Nordic Ware Baker’s Half Sheet (with lid – so handy!)
- Cutco Petite Chef Knife
- Boos Block Cutting Board