Herbed Roasted Potatoes
A unique take on breakfast potatoes. Great for lunch or dinner too!
Servings 4 People
Ingredients
- 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
Instructions
- 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!
Notes
If you can't find Russian Banana Fingerling potatoes, use any small, yellow potato.
Also, if you can't find garlic chives, just use regular fresh chives or green scallion tops.