Herb-Roasted Red Potatoes
In this dish, the potatoes are roasted long enough for the skins to wrinkle slightly, indicating that they are smooth and creamy on the inside. The rosemary sprigs and the sage sprigs, even if very dark and crisp, can be presented with the potatoes as a crunchy, edible garnish. Served at room temperature, the potatoes are a good choice for a buffet.
- 12 to 15 small red potatoes, about 2 inches in diameter
- 3 Tbs. olive oil
- 1 tsp. salt
- 1/2 tsp. freshly ground pepper
- 4 or 5 fresh rosemary sprigs, about 3 inches long
- 6 fresh sage sprigs
Preheat an oven to 350°F.
Place the potatoes in a shallow baking dish just large enough to hold them snugly in a single layer. Pour the olive oil over the potatoes and turn several times to coat well. Sprinkle evenly with the salt and pepper and turn again. Tuck the rosemary and sage sprigs under the potatoes.
Roast the potatoes until the skins are slightly wrinkled and the potatoes are tender when pierced with a fork, about 1 1/4 hours.
Transfer the potatoes to a serving bowl and serve hot or at room temperature. Serves 4 to 6.
Adapted from Williams-Sonoma Essentials of Breakfast and Brunch, by Georgeanne Brennan, Elinor Klivans, Jordan Mackay and Charles Pierce (Oxmoor House, 2007).