It’s funny, but all of a sudden we are getting spring vegetables and the weather is HOT. In Michigan sometimes it goes right from winter to summer. And here I am with a bunch of recipes from Simply in Season from winter and spring left, and are heating up my kitchen. Oh well, these potatoes were worth it!

Herb Roasted New Potatoes

Created by Wendy Hammond on April 9, 2016

Ingredients

16 small new potatoes
1 large shallot
1 large clove garlic
1 bay leaf
1 Tbs fresh thyme leaves
1 Tbs fresh sage
1 Tbs fresh oregano
3/4 teaspoon salt
1/2 teaspoon pepper
1/2 cup olive oil

Instructions

In a food processor or blender, mix together everything except the olive oil and new potatoes.
Add the olive oil.
Transfer 1/3 of the herb mixture to a large bowl. Add potatoes and toss until coated.
Bake in preheated oven at 375F, turning occasionally, until tender when pierced with a small knife and crusty brown, about 45 minutes. Drizzle with the remaining herb mixture and serve.

The Verdict: These were the best part of the meal! The fresh herbs were heavenly. I’m so glad I decided to plant a few in a container. They make all the difference.

Nutrition Facts
Serving size: 1/4 of a recipe (13.2 ounces).
Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
Nutrition information calculated by Living Cookbook Recipe Management Software. However, because it was a glaze I think the calculation is off–because not all of it ended up on the potatoes, know what I mean?

Amount Per Serving
Calories 508.79
Calories From Fat (48%) 242.35
% Daily Value
Total Fat 27.43g 42%
Saturated Fat 3.85g 19%
Cholesterol 0mg 0%
Sodium 458.17mg 19%
Potassium 1463.02mg 42%
Total Carbohydrates 61.19g 20%
Fiber 8.26g 33%
Sugar 2.68g
Protein 7.15g 14%

Herb Roasted New Potatoes

Ingredients

Instructions

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