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Herbed Oven-Browned Potatoes

From your share:
3/4 pound boiling potatoes (2 to 3 medium)

From your garden:
1 tablespoon mixed chopped fresh herbs such as thyme, rosemary, and/or oregano or 1 teaspoon
mixed dried herbs, crumbled

From your kitchen:
1 garlic clove, chopped fine
1 tablespoon unsalted butter or olive oil
freshly ground black pepper to taste

Preheat oven to 450 degrees F.

Cut potatoes into 1/4-inch-thick slices and in a saucepan of boiling salted water cook 5 minutes, or until just cooked through. Drain potatoes well in a sieve and transfer to a 6-cup gratin dish (11/2-quart) or other shallow baking dish, 11 by 8 by 1 1/2 inches. Toss potatoes immediately with remaining ingredients and pepper and salt to taste and bake in upper third of oven 20 minutes, or until potatoes are pale golden. Serves 2.

 

From: Gourmet January 1997

 

 

 

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