Roasted potatoes- another great recipe!

Cooking has taken the back seat this past week.  It has been extremely hot and humid and we have been very busy as well.  The kids have been either attending or working basketball camps, I have been traveling and my hubby has been keeping everything running  smoothly here at home.  

I just returned from a 3 day business trip to have crockpot sloppy joes waiting for our dinner.  It is back to work for one more day then VACATION time!  So tomorrow with be either leftovers or grabby something quick from a local restaurant. Then time to pack.  Maybe my next post can be from various restaurants while we are traveling?  Hmmm, sounds like a plan.

So for now, here  is a new recipe for roasted potatoes that I made for dinner a couple of weeks ago for our foodie friends.  It is from a recent FineCooking magazine.  This is a great magazine that has  some wonderful recipes and great hints for working in the kitchen.  I started getting this a few years ago as a birthday gift and since then cancelled other cooking magazines  that we received but kept this one. 

Herb and Onion Roasted Potatoes

  • 1/4 cup extra-virgin olive oil; more for the baking sheet
  • 2 lb. small (about 1-1/2-inch) potatoes, halved
  • Kosher salt
  • 2 Tbs. coarsely chopped mixed hardy fresh herbs, such as rosemary, savory, and thyme
  • 1 large onion, halved lengthwise and thinly sliced
  • 1/2 cup coarsely chopped mixed tender fresh herbs, such as chives, parsley, and tarragon
  • Flaky sea salt for serving (optional)
Position a rack in the center of the oven and heat the oven to 450°F. Oil a large rimmed baking sheet.
In a medium bowl, toss the potatoes with the olive oil and 1 tsp. salt to coat.
Sprinkle the hardy herbs over the bottom of the baking sheet, spread the onion slices over the herbs, and top with the potatoes, cut side down. Scrape any olive oil remaining in the bowl over the potatoes.
Roast until the potatoes are tender and brown on the edges, 30 to 35 minutes. Transfer the potatoes and onions to a bowl and toss with the tender herbs. Season to taste with sea salt, if using, or kosher salt and serve.

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