• Daniel Conklin

Roasted Garlic & Herb Potatoes: A side you'll want over and over!


I could have this side almost every night! You say potato, I say Nom Nom Nom...


"My idea of heaven is a great big baked potato and someone to share it with." -Oprah

Both me and my husband grew up in small country towns so we are definitely meat and potato men! I love finding different ways to prepare potatoes and experimenting with different herbs and seasonings.


This recipe is likely our most common and preferred style of potatoes. It's easy, quick to prepare and it compliments almost any meat that you're serving with it. It's great with a grilled or baked chicken as well as steak and pork chops!


Cooking Tips:


1. I prefer small Red Potatoes but you can use any potato you want, just be sure to cut them into pecan sized pieces.


2. Don't drown your potatoes in olive oil, they'll come out soggy and offensive; a little drizzle is all it takes.


3. If you like your potatoes a little crispier, cook them for an additional 10-15 minutes.


Ingredients:


  • ½ Pound of new Red Potatoes, chopped

  • 3 Tbsp Virgin Olive Oil

  • 1 Tbsp SeasonAll

  • 1 Tbsp Garlic Powder

  • 1 Tbsp Dry Parsley

Directions:

  • Preheat oven to 375 degrees F.

  • Add chopped potatoes to baking dish

  • Drizzle virgin olive oil on top and mix to ensure potatoes are coated in oil

  • Sprinkle on SeasonAll, Garlic Powder and Parsley. Mix with hands to combine

  • Bake for 45 minutes...Enjoy!



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