Ok people. I whipped these potatoes up tonight to have with dinner and they were SO yummy that I made my husband take this picture (because let’s face it, I take sub-par photos) and I’m super pumped to share my recipe with you. (Calling it a recipe might be a stretch since I didn’t measure a darn thing when I made these.) I thought I had made plenty for us to have leftovers for lunches tomorrow, but guess what, none left! The secret to these amazing roasted beauties is in the fresh herbs.
In the first week of our CSA, (Learn all about CSA’s HERE) we received a lemon basil herb plant. I’d never used lemon basil before. In fact, fresh herbs is a relatively new thing I’ve been experimenting with this year. They are so easy to grow and take care of on a patio, deck, or even a window sill. Along with our lemon basil, I have regular basil and parsley. Next year I will definitely add chives and oregano. Back to the lemon basil. If you’ve never tried it, it is SO AMAZING. It looks like basil, but has the perfect flavor of real lemon!
In this week’s CSA box we received”new potatoes”. They are a small red potato with a thin skin. Seemed like the fastest and easiest to cook them up would be to roast them. My husband had beef burgers and turkey burgers cooking out on the charcoal grill, so my oven was free for making up a yummy side dish. Here’s what I did….
- New Potatoes
- Baby Carrots
- Extra Virgin Olive Oil
- Garlic Powder
- Fresh Lemon Basil- minced
- Fresh Parsley- minced
- Preheat your oven to 400°.
- Wash and chop potatoes and carrots, then place in a mixing bowl. I probably would have thrown some chopped onion in there too, but we didn’t have any.
- Drizzle with olive oil to coat. Add salt, pepper, and garlic to taste.
- Add the lemon basil. I used about 10 leaves. Stir until evenly coated and mixed.
- Spread onto a cookie sheet lined with parchment paper and pop ’em into the oven. Timing will depend on how many potatoes/carrots you are cooking. I had approximately 8 cups and they were done in about 45 minutes.
- Check them every 15 minutes and give them a toss so they get evenly browned. Once they are done to your liking, put them in a serving bowl and top with the fresh parsley.
Tonight we paired our roasted potatoes with burgers (locally raised beef), fresh greens (from the CSA), peas, cucumbers (from our garden) and strawberries (organic from Costco) for dessert.
Hope you enjoy them as much as we did!