Author Notes
basically a technique. The key is to use small, old white potatoes that have been hanging around your kitchen for some time; they get sweet and caramelized when roasted. —Tad Friend
Ingredients
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20
small potatoes
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1 handful
fresh basil
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1 handful
fresh chives
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1 bunch
tarragon leaves
Directions
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preheat oven to 375
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chop potatoes into 1/2 inch dice or slices and place in large iron skillet
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add herbs, salt and pepper, and liberal dose of olive oil
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roast, turning occasionally with spoon, until crisp: 45 minutes to an hour. If in doubt, leave them in a little longer.
Second-best cook in my household; no chance at being the best. Big believer in making dishes in large quantities, so our twins can eat them for several months afterward. Two party tricks: cracking two eggs at once, and carving a watermelon into the shape of a whale (a sprig of parsley makes the spout).
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