The grocery stores have those tiny little baby potatoes and the gourmet potatoes that are great to use in just about any potato recipe. They are the right size for serving and they are so darn cute! These Herb Garlic Potatoes are a great way to use those little potatoes and make a tasty side dish for any meal.
I normally do not slice the smaller potatoes. You could use regular red potatoes for these and either quarter them or slice them into smaller circles. After cutting any potato, I always rinse the potatoes to remove some of the starch that comes on the potatoes. I think this helps the end flavor of the potato.
Frugal Cooking Tips:
- Root vegetables can be stored in a cool dark place until use. This is a great way to stock up on a good sale or a great garden item to grow. I have some produce crates (or milk crates work) that I store my root vegetables in. The crates allow for air flow and I like how they stack with ease. Just make sure to periodically check the veggies. One bad vegetable and the rest will go bad too.
- Leftover Herb Garlic Potatoes make great potato pancakes or fried potatoes. Find a way to reuse all leftovers.
More recipes to try:
Herb Garlic Potatoes
- 3 Pounds baby potatoes
- 3 Tablespoon olive oil
- 2 Tablespoons Unsalted Butter
- 6 Cloves garlic minced
- 1/2 Teaspoon Dried Oregano
- 1/2 Teaspoon dried basil
- 1/2 Teaspoon dried dill
- 1/4 Cup Finely Shredded Parmesan Cheese
- Toss the potatoes in olive oil.
- In a bowl, mix the garlic, oregano, basil and dill.
- Toss the potatoes in the seasoning.
- Add the potatoes to a 9x13 pan and add the butter to the top.
- Cover the pan with foil and place in a pre-heated 400 degree oven.
- Roast in the oven for 45 minutes to 1 hour turning at least once for even cooking.
- Remove from the oven and toss with Parmesan Cheese.