Herbal Roasted New Potatoes
The extra step of marinating the potatoes overnight results in an intense flavor that transforms this dish from an accompaniment into the main event. Serve with your favorite breakfast meat on the side, top each plate with a fried egg, or just go vegetarian!
31bs/l.4 kg new red potatoes
3/4 cup/180 mL olive oil
1/2 cup/125 mL Watkins Garlic & Parsley Grapeseed Oil
1/4 cup/60 mL fresh lemon juice
1-1/2 tbsp/23 mL Watkins Garlic Granules
1 tbsp/15 mL Watkins Basil
1 tbsp/15 mLWatkins Marjoram
1 tbsp/15 mL Watkins Oregano
1 tbsp/15 mL Watkins Paprika
1 tbsp/15 mL Watkins Thyme
1/2 tbsp/7.5 mL Watkins Cracked Black Pepper
1/2 tbsp/7.5 mL freshly-ground Watkins Sea Salt
Cube potatoes (quarter if small enough). Mix remaining ingredients and seasonings completely and pour over potatoes in a gallon-size zip-top bag. Refrigerate overnight. Remove from refrigerator; drain off any excess liquid. Spread in one layer over baking pan sprayed with Watkins Cooking Spray. Bake at 375'F/I90'C for 40 to 5O minutes or until potatoes are done as desired. Serve with slotted spoon.
Roasted New Potatoes
1 shallot, chopped
1 Clove garlic, chopped
1 Teaspoon Farmers Market fresh thyme, chopped
1 Teaspoon Farmers Market fresh sage, chopped
1/4 Cup Market District extra virgin olive oil
2 Pound red or white new potatoes
Market District Kosher salt & ground pepper (opt)
Giant Eagle non-stick cooking spray
The potatoes used in this recipe should be scrubbed & patted dry, then halved or quartered before the recipe is prepared.
Preheat oven to 375 degrees Fahrenheit. Spray a large baking sheet with nonstick cooking spray. In a medium bowl, combine shallot, garlic, thyme, sage, salt, pepper and olive oil. Add potatoes and toss to coat evenly. Place potatoes in single layer on baking sheet. Bake for 35 to 40 minutes, or until tender and browned, turning occasionally.