Herb Roasted Potatoes

I went to Ireland the first year I was married. That was 18 years ago. Wow, how time flies when you’re raising a family! I love Ireland. The people were so nice and the scenery was so quaint and peaceful. When I travel I always remember the food. Go figure! One of the things I loved most was all the different ways they prepared potatoes, fried, mashed, potato cakes, potato bread, etc. My favorite way to eat potatoes is to roast them with fresh herbs until they are perfectly crispy. This is easy the only thing that takes some effort is flipping the potatoes so they get crispy on all sides, the extra effort does pay off because they are super DELISH!
Bon Appetit, Cecelia

Herb Roasted Potatoes
8 Yukon potatoes; scrub extra good; with peel on chop into medium size pieces
2 teaspoons fresh cut chives for garnish

Herb and Oil Mixture:
¼ cup olive oil
1 teaspoon fresh thyme leaves
1 teaspoon fresh parsley
1 teaspoon fresh rosemary
½ teaspoon garlic powder
½ teaspoon salt
Fresh ground pepper to taste
1 teaspoon fresh chives for garnish
TIP: you can substitute dried herbs – cut back to half a teaspoon of each herb.

In large mixing bowl add all herbs and oil, mix well. Let stand while you wash and cut potatoes so dried herbs will soften slightly. Add potatoes to bowl and mix well until all potatoes are thoroughly covered. Empty onto a cookie sheet and bake at 425 for about 35 – 45 minutes turning every ten minutes so all side brown evenly. Pour into serving dish and garnish with fresh chives. Serve immediately. Makes approximately 8 servings.

Variations: Any type of potato works well here. Red potatoes are also great, and mixed or colored fingerling potatoes are fun and add some color to the dish.