Roasted potatoes

June 21, 2009
4 Ratings
  • Serves 6
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

What You'll Need
  • 20 small potatoes
  • 1 handful fresh basil
  • 1 handful fresh chives
  • 1 bunch tarragon leaves
  1. preheat oven to 375
  2. chop potatoes into 1/2 inch dice or slices and place in large iron skillet
  3. add herbs, salt and pepper, and liberal dose of olive oil
  4. roast, turning occasionally with spoon, until crisp: 45 minutes to an hour. If in doubt, leave them in a little longer.

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Tad Friend

Recipe by: Tad Friend

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).

1 Review

Merrill S. June 26, 2009
Can't wait to try the "old potatoes" trick, Tad.