Decadent Roast Potatoes
From bondc 16 years ago
- 45 minutes to make
- Serves 4
I thought I remembered where I'd gotten this, but I looked, and I hadn't. These are excellent, but with rich, gelatin-rich homemade stock, they're amazing. I like fresh rosemary or oregano, but you can use any herbs you want. Read more This also works very well if you add a couple of fennel roots cut into the same size as the potatoes (but don't use fennel as an herb if you do--too much is too much). See less
Ingredients
- new potatoes, halved or quartered shopping list
- extra-virgin olive oil shopping list
- 3 sprigs fresh rosemary (or any fresh herb you want) shopping list
- salt and pepper shopping list
- chicken or beef stock (preferably homemade) shopping list
How to make it
- Preheat oven to 375.
- Toss the potatoes with the olive oil in a baking dish. Tuck the herbs in among the potatoes, sprinkle generously with salt and pepper, and add enough stock to cover. Bake, stirring every 20 minutes or so, until the stock has cooked into the potatoes and what's left is reduced to a glaze.
The Rating
Reviewed by 2 people-
I make them all the time and it is even great with a dip watching tv
tinadc
in Cape Town loved it
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" It was excellent "