Roasted Potatoes

By Pamela Rose Williams

Anyone who knows me knows that I never met a potato that I didn’t like. Yes, it is my nemesis — the queen of carbo- hydrates! This particular recipe is one that I used when we were having a banquet in one of our schools. It is great when you need a large amount of potatoes and it is really an easy recipe that tastes lovely.

Preheat oven to 375 degrees

Ingredients:

• Enough new potatoes or largely diced potatoes to cover a 9 x 13 baking dish
• ¼ cup extra virgin olive oil
• Salt & fresh cracked pepper
• ½ teaspoon seasoned salt (or no salt seasoning)
• ½ teaspoon thyme (1/4 teaspoon if ground)
• 1 teaspoon rosemary (don’t use ground)
• 2 cups of chicken stock (or chicken bouillon)

Garnish:

– 2 tablespoons fresh coarsely chopped sweet basil
– 2 – 4 fresh mint leaves chopped
– 1 tablespoon fresh coarsely chopped parsley

Wash and dry new potatoes or wash and dry and then largely chop some golden yellow or red potatoes. Leave the skins on. Put potatoes into a large bowl. Pour extra virgin olive oil over the potatoes and add salt and pepper, seasoned salt, thyme and rosemary. Toss potatoes in bowl with hands to coat with oil and seasonings. Pour coated potatoes into baking dish including the oil and bake uncovered in oven at 375 for ½ hour.  Toss potatoes and then add chicken stock and cover with foil. Place a baking sheet under your pan now in case it boils over. Bake an additional 30-35 minutes until potatoes are tender. Drain liquid and put potatoes onto serving dish. Top with garnish of fresh chopped herbs right before serving.