About Your Chef    Donate
.

Herb Potatoes

Ingredients:

  • 1 ½ lb Russet potatoes
  • 2 tablespoons olive oil
  • 1 tablespoon lemon zest
  • ¼ cup fresh parsley
  • ¼ cup fresh dill
  • ¼ cup fresh thyme
  • ¼ cup fresh mint
  • 1 tablespoon Kosher salt
  • 1 teaspoon black pepper

Preheat the oven to 425 degrees

Begin by rinsing EVERYTHING! Set aside the herbs and gather your chef knife. Cut each potato in quarters and dry very well.

Take all your herbs and rip off a ¼ cup of each. Chop real well with your chef knife and place in a mixing bowl. You can now add your olive oil, lemon zest, potatoes, salt and pepper. Toss really well and then pour onto a baking sheet.

Roast these for 45 minutes

Share:
  • Print this article!
  • Digg
  • Sphinn
  • del.icio.us
  • Facebook
  • Mixx
  • Google Bookmarks

Print This Recipe

We consider this recipe to be IC friendly based on this list of problem foods put out by the Interstitial Cystitis Association and IC Network.

Did you find this useful? If so, we'd appreciate a donation to help maintain and build the site.

Comment | RSS Feed for Comments | Trackback

One Response to “Herb Potatoes”

  1. Lori says:
    January 19, 2010 at 8:10 pm

    Made these tonight to go with Salmon Burgers. Unfortunately, because I was out of fresh, I had to substitute dried herbs (and cilantro for parsley). Didn’t have ANY mint so used Rosemary. Loved them anyway and Himself said they were GREAT. I just think he’s happy I’m cooking again, but I really liked them also. If you cut them smaller they don’t take 45 minutes, either! GREAT recipe!

Leave a Reply