Roasted Potatoes with Herbes de Provence
In October, even our weekends are busier than usual. Family and social obligations, getting the cars and house ready for winter, volunteering and having fun take time away from the kitchen.
So Sunday dinner was a bit rushed today. Meatloaf is one of my favorite comfort foods, but it's a bit plain, so I always try to dress it up a bit. This week, the "dressing" was a recipe I found on Epicurious. They call it "Potatoes Roasted with Olive Oil and Bay Leaves."
But I call it Potatoes with Herbes de Provence.
- 8 medium red potatoes
- 1/2 cup of olive oil
- 40 small bay leaves
- one tablespoon sea salt
- 2 teaspoons herbes de Provence
- 1 1/2 teaspoons freshly ground black pepper
Pre-heat oven to 350. Wash potatoes but do not peel. Make 5-6 parallel slices in each potato, but do not cut all the way through. Tuck one bay leave into the cuts of each potato. Place potatoes in small, oven-proof dish that has been coated with olive oil. Drizzle with olive oil, coating evenly. Sprinkle salt, pepper, and herbes over the potatoes. Place in oven for about 55 minutes. Place under pre-heated broiler for about four minutes, until potatoes begin to brown. Remove bay leaves before serving.
The bay leaf imparts a delicate taste to the potatoes. I used small Yukon Gold, because that's what I found in the bottom of the crisper. All in all it was a good foil for the meatloaf, which was light but savory. Our vegetable was sliced tomatoes.