Oven- Roasted Potatoes with Herbs
Oven-Roasted Potatoes: Slather fingerling potatoes with a combination of garlic, olive oil, onions, butter, and fresh herbs. Roast them in the oven and watch them disappear.
- 2 tbsp olive oil
- 1 tbsp butter melted
- 1/4 medium onion
- 6 garlic cloves
- 2 tbsp fresh parsley minced*
- 1 tbsp fresh rosemary minced*
- 2 tsp fresh sage minced*
- salt and pepper to taste
- 3 lbs potatoes red and gold fingerling, leave whole or cut in half lengthwise.
- 1 tbsp umami powder* (shitake mushroom powder) optional
To adjust the portions, click on the number of serving, and a slider will pop up. Adjusting the slider up or down will automatically calculate the amount needed for ent
Add olive oil, melted butter, garlic, and onion to a blender*** and blend until smooth
Add the minced fresh herbs to the potatoes and toss to coat.
Add the olive oil, garlic, and onion mixture to the potatoes and stir to coat.
Roast in a shallow baking dish at 425 degrees for 60 - 75 minutes or until potatoes are soft on the inside and crispy on the outside.
Visit the SHOP MY KITCHEN page for small appliances, tools, and hard to find pantry items like the *umami powder.
**You can use dried herbs in place of fresh herbs. Cut the amount in half when using dried herbs.
*** A quality blender like a Ninja, Blendtec, or Vitamix work best.
Serving: 6ounces | Calories: 196kcal | Carbohydrates: 29g | Protein: 6g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 5mg | Sodium: 41mg | Potassium: 949mg | Fiber: 6g | Sugar: 1g | Vitamin A: 112IU | Vitamin C: 28mg | Calcium: 78mg | Iron: 8mg