Herb-Roasted Red Potatoes
These roasted red potatoes are tossed in aromatic olive oil, seasoned with salt and pepper, and infused with the earthy flavors of fresh rosemary and sage. Roasted to golden perfection, these potatoes make a delightful addition to any meal, whether served hot or at room temperature. Enjoy the rustic simplicity and comforting flavors of this dish!
— Constant Cookbook
Ingredients
- 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
Instructions
- 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 <i>Essentials of Breakfast and Brunch,</i> by Georgeanne Brennan, Elinor Klivans, Jordan Mackay and Charles Pierce (Oxmoor House, 2007).
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