Roasted Specialty Potatoes with Herbs
Recipe created by Chef William Wesner, Blue Sea Grill
Here's a colorful new side of potatoes. It's as simple as tossing an assortment of specialty potatoes—red, purple, yellow—with fresh herbs, and roasting. Serve as an accompaniment to just about any entree or as a small plate with a drizzle of aioli or other flavored mayo.
| Ingredients | Measures |
|---|---|
| Small Red Bliss potatoes | 4 pounds, 8 ounces |
| Small Purple Peruvian potatoes | 4 pounds, 8 ounces |
| Small Yukon Gold potatoes | 4 pounds, 8 ounces |
| Olive oil | ¾ cup |
| Chopped parsley | 1/3 cup |
| Chopped tarragon | 1/3 cup |
| Chopped thyme | 1/3 cup |
| Chopped rosemary | 3 tablespoons |
| Salt | 1 ½ tablespoons |
| Black pepper | 1 tablespoon |
Method
Cut potatoes in half. Simmer until tender; drain and cool. In large saute pan, heat oil over high heat. Add potatoes, herbs, salt and pepper; toss briefly to coat potatoes. Transfer to sheet pan; roast in 500°F oven about five minutes or until golden.
Yield: 24 servings
As the demand for lighter, healthier menu options and bold global flavors continues to grow, potatoes provide the perfect canvas for menu innovation.
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