Roasted potatoes

By Tad Friend
June 21, 2009
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Roasted potatoes

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

Serves: 6

  • 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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