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HERB ROASTED NEW POTATOES

Simply in Season
by Mary Beth Lind, Cathleen Hockman-Wert

Serves 3-4
 

• 1 large shallot (coarsely chopped)
• 1 large clove garlic (minced)
• 1 bay leaf (crumbled)
• 1 tablespoon fresh thyme (chopped)
• 1 tablespoon fresh sage (chopped)
• 1 tablespoon fresh oregano (chopped)
• 3/4 teaspoon salt
• 1/2 teaspoon pepper
Blend together in a food processor or blender.
 

• 1/2 cup / 125 ml olive oil
Add and  blend until shallot is finely chopped. Transfer 1/3 cup / 75 ml of herb mixture to a large bowl.
 

• 16 small red or white new  potatoes (scrubbed and patted dry)
Add to bowl with the herb mixture. Toss potatoes to coat well. Transfer potatoes to large oiled baking sheet. Bake in preheated oven at 375F / 190C, turning occasionally for even browning, until tender when pierced with a small knife and crusty brown, about 45 minutes. Transfer potatoes to a shallow bowl. Drizzle with the remaining herb mixture and serve immediately.
 

Megan Goossen, Dinuba, California