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Categories:
shallot thyme fresh sage fresh oregano garlic bay leaf kosher salt fresh ground pepper olive oil potatoes
Viewed: 154 - Published at: 9 years agoIngredients
- 1 large shallot, coarsely chopped
- 1 tablespoon chopped fresh thyme
- 1 tablespoon chopped fresh sage
- 1 tablespoon chopped fresh oregano
- 1 large garlic clove, coarsely chopped
- 1 bay leaf, preferably Turkish, finely crumbled
- kosher salt
- fresh ground pepper
- 12 cup olive oil
- 16 new potatoes, about 2 lb. total weight, scrubbed and patted dry (white or red potatoes)
Method
- Preheat oven to 375 degrees.
- Spray a large baking sheet with nonstick olive oil cooking spray.
- In a mini food processor or blender, combine the shallot, thyme, sage, oregano, garlic, bay leaf, 3/4 tsp kosher salt, and 1/2 tsp pepper.
- Add the olive oil and blend just until the shallot is finely chopped.
- Transfer 1/3 cup of the herb mixture to a large bowl.
- Using a small, sharp knife or a vegetable peeler, peel a strip 1/2 inch wide around the center of each potato.
- Discard the peels and add the potatoes to the bowl with the herb mixture.
- Toss the potatoes to coat well.
- Transfer the potatoes to the prepared baking sheet.
- Bake the potatoes, turning occasionally for even browning, until tender when pierced with a small knife and crusty brown, about 45 minutes.
- Transfer the potatoes to a large, shallow bowl.
- Drizzle with the remaining herb mixture and serve at once.
