This is one of our favorite recipes for potatoes. It’s easy to do and goes so well with many, many dishes so we decided to include it in our dinner party menu.

Preheat oven to 375 degrees Fahrenheit.

What You’ll Need

6 large potatoes (or one large potato per person), cubed
4 or 5 large sprigs of fresh rosemary, leaves removed from stems and finely chopped
4 or 5 large sprigs fresh thyme, leaves removed from stems and finely chopped
1/3 cup of olive oil (or enough to coat the cubed potatoes)
Salt and pepper

Peel and cube the potatoes. Place them in a large pot and add enough water to cover the potatoes. Cover and bring to a boil. Par boil the potatoes for 10 minutes. Remove from heat and drain. Place in a large boil and add the olive oil, chopped herbs, salt and pepper. Mix well to coat the potatoes. Spread out on to a baking sheet and place in the oven on the middle rack.

Cook for approximately 40 minutes or until the potatoes are golden brown and crisp on the outside.

Serve with the Mashed Root Vegetables and Bourbon Beef Tenderloin (recipe to come in next post).

Wine: Main course wine—Argentinean Malbec

Next recipe in the series: Bourbon Beef Tenderloin