Oven-roasted potatoes with a garlicky, onion and fresh herb coating. Pair them with my Bone-in Pork Roast, or Short Ribs for dinner tonight.
I wandered out to my fall garden yesterday to check what needed cleaning out and spotted my potato patch. What a sorry sight it was. It is overgrown with weeds; the potato vines are shriveled, brown, and dead. It would be easy to miss if one didn’t know that under that mess was a bunch of delicious red and gold fingerling potatoes waiting to be dug up and enjoyed.
Key Takeaways:
- Garden Fresh or Store-Bought: This recipe works with garden-fresh or store-bought potatoes. Use organic red and gold fingerling potatoes or any potato type other than russet for the best results.
- Simple Ingredients, Big Flavor: The potatoes are coated with a flavorful mixture of garlic, onion, fresh rosemary, sage, parsley, and umami powder, then roasted to perfection.
- Customizable Side Dish: Pair these oven-roasted potatoes with sour cream, roasted butternut squash, pork roast, or beef short ribs for a hearty meal.
- Harvesting Tips: Harvest potatoes in the fall when vines have died off, or enjoy tender, young potatoes during the summer for a fresher taste.
- Effortless Preparation: Blend garlic, olive oil, butter, and onion into a paste, coat the potatoes, and roast them for 45-60 minutes until golden and crispy outside and tender inside.
- Perfect for All Cooks: Whether you’re a seasoned gardener or a supermarket shopper, this recipe is accessible and delicious for everyone.
Harvesting Potatoes: Farmer Fred and I have agreed to disagree about when most vegetables, including potatoes, should be harvested. I love the small, young, tender vegetables. I pick them when they are still small. Somehow they taste better. Fred is convinced that quantity is of utmost importance. He harvests the vegetables when fully mature.
Throughout the summer, we have an ongoing discussion regarding the proper harvest time. In the early summer, I love to harvest some young baby carrots, onions, and new potatoes to roast for dinner, much to Fred’s dismay. He does admit they are tasty. We plant extra and come fall; we still have plenty of potatoes to dig and store for the winter.
- If you don’t have a garden, don’t have a green thumb, don’t grow potatoes, this recipe is still for you. Add 3 lbs of organic red and gold fingerling potatoes (or any potatoes except russet) to your shopping list. Follow the recipe and enjoy oven-roasted potatoes tonight for dinner.
Here is how to make them.These oven-roasted potatoes are quick and straightforward to make. Clean the potatoes; add minced fresh rosemary, sage, and parsley. I add a tbsp of umami powder (shitake mushroom) for extra flavor and depth. Make a paste of garlic, olive oil, butter, and onion in the blender. Cover the herb coated potatoes with the garlic paste. Don’t forget to salt and pepper to taste. Roast in a shallow baking dish for 45 -60 minutes. Bake the potatoes until browned on the outside and soft on the inside.
This side dish is good enough to stand alone. It’s especially tasty when served with sour cream. Roast up some butternut squash as well. After-all the oven is hot, and they are a perfect pair. Both are also great with my pork or beef short ribs for a memorable meal.
Pop on over to my social media sites where you’ll find exclusive Doctor Jo’s pictures of what’s new in my gardens. Also, what new recipes I’m creating in my kitchen. I love your comments. So let me know what you think in the Leave a Reply section at the end of this blog. Please leave your first name at the end of your comment so I can reply to you by name.
FAQ:
Q: Can I use russet potatoes for this recipe?
A: Russet potatoes are not ideal for this recipe as their texture doesn’t roast as well. Stick to red, gold, or fingerling potatoes for the best results.
Q: How do I know when my garden potatoes are ready for harvest?
A: Potatoes are ready for harvest in the fall when the vines have shriveled and died. For young, tender potatoes, harvest earlier in the summer.
Q: What can I substitute for umami powder?
A: If you don’t have umami powder, finely chopped mushrooms or a sprinkle of Parmesan cheese can provide a similar depth of flavor.
Q: Can I make this recipe without fresh herbs?
A: Yes, you can substitute dried herbs for fresh ones. Use about 1/3 the amount of dried rosemary, sage, and parsley.
Q: What other vegetables can I roast with these potatoes?
A: Roasted butternut squash, carrots, or Brussels sprouts pair wonderfully with these potatoes.
Q: How can I store leftovers?
A: Store leftover roasted potatoes in an airtight container in the refrigerator for up to three days. Reheat them in the oven to restore their crispy texture.
Oven- Roasted Potatoes with Herbs
Equipment
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- Shallow baking dish
Ingredients
- 2 tbsp olive oil
- 1 tbsp butter melted
- 1/4 medium onion
- 6 garlic cloves
- 2 tbsp fresh parsley minced*
- 1 tbsp fresh rosemary minced*
- 2 tsp fresh sage minced*
- salt and pepper to taste
- 3 lbs potatoes red and gold fingerling, leave whole or cut in half lengthwise.
- 1 tbsp umami powder* (shitake mushroom powder) optional
Instructions
- To adjust the portions, click on the number of serving, and a slider will pop up. Adjusting the slider up or down will automatically calculate the amount needed for ent
- Add olive oil, melted butter, garlic, and onion to a blender*** and blend until smooth
- Add the minced fresh herbs to the potatoes and toss to coat.
- Add the olive oil, garlic, and onion mixture to the potatoes and stir to coat.
- Roast in a shallow baking dish at 425 degrees for 60 - 75 minutes or until potatoes are soft on the inside and crispy on the outside.
