Tuesday, July 19, 2011

Roasted tri color potatoes with herbs and cheese

Roasted potatoes are a staple in the Witch household. The browned bottoms, crispy and chip like compliment the soft and creamy insides while the skin is crispy and salty. If you're a potato lover you have got to try these!

The potatoes take about 30 minutes to roast, making them an ideal side dish. While you're working on the main dish these little gems mind their own business, getting all delicious in the oven with very little interaction from you. Adding an herb oil to the finished potatoes brings out all the bright flavors in the herbs and compliments the earthy potato nicely.

If you've never tried a Peruvian blue potato this is a great place to experiment. They taste like a regular potato but have a great blue color. Their flavor is slightly more earthy and really good. The blues are my favorite roasting potatoes, not just for their flavor, but its fun to eat blue food! Baby Yukon golds, Red Bliss or any fingerling potato will work fine here too. I hope you enjoy this easy and tasty dish!

Roasted potatoes with herbs and cheese
makes 4 servings
8 small potatoes, red bliss, yukon gold and Peruvian blue are all fantastic
3 T olive oil
3/4 t kosher salt, divided
ground pepper to taste
fresh herbs including chives, parsley, rosemary and thyme, minced
fresh grated Asiago cheese, or cheese of your choice, about 1/3 c grated

Preheat oven to 425F.

Wash and scrub potatoes. Cut potatoes in half. Pat potatoes dry with paper towels.

Place potatoes on a sheet pan and drizzle with 1.5 T of oil, 1/2 t kosher salt and pepper. Toss potatoes to evenly coat in oil and salt. Place potatoes cut side down and put into the hot oven.

Roast for 30 minutes until the bottoms are browned and the potatoes are soft.

While potatoes roast make the herb oil by mincing your herbs very fine and stirring into the remaining oil with the last 1/2 t of salt & pepper. Stir well.

Once potatoes are roasted remove from sheet pan and put into a bowl. Pour the herb oil over top and toss. Add your grated Asiago cheese, toss. Top potatoes with any extra cheese, if desired, and enjoy.

Nutrition Facts provided by SparkPeople recipe calculator
Amount Per Serving
Calories 382.3
Total Fat 13.1 g
Saturated Fat 2.8 g
Polyunsaturated Fat 1.1 g
Monounsaturated Fat 8.0 g
Cholesterol 6.3 mg
Sodium 465.4 mg
Potassium 1,431.4 mg
Total Carbohydrate 59.4 g
Dietary Fiber 7.5 g
Sugars 2.7 g
Protein 8.6 g


StephenC said...

We're trying to minimize use of our main oven, but, miracle of miracles we have a narrow side oven which would be perfect for this. I've been craving some potatoes for a couple of weeks.

Amy J. and Tiffanie A. said...

What a great recipe!! I always feel so boring when I make baked potatoes I am def. making this!!

Jenn said...

Love roasted potatoes.. the crispy outside, the tender inside!! YUM! All of a sudden I want potatoes :)

Cranberry Morning said...

This is a beautiful dish, and potatoes of any kind are my favorite, especially crispy on the outside!

The Slow Roasted Italian said...

These sound fantastic! I have never had blue potatoes. I will have to keep an eye out for them.

Farmer Jo said...

These look delicious! If it ever stops raining I was gonna go dig through my potato patch to see if any were ready.

Pam said...

It sounds great! I've seen the blue potatoes in the store and now I will have to try them. Nothing quite beats good potatoes! Thanks for the recipe!

Michael Toa said...

I never had blue potatoes. Really want to try it but I couldn't find it. Lovely roast potatoes. I have some potatoes roasting in the oven at the moment. I cannot wait to eat it.

anthony stemke said...

This looks like a wonderful recipe. I usually use new white potatoes, I'll bet the blues make a nice presentation.

Lyndsey said...

Looks great! I love roasted veggies and especially potatoes. I like when it gets that golden brown crisp on the outside and so tender inside. Yours look just that way, then you added the herbs for the final touch! Yum!

Yenta Mary said...

Potatoes ... herbs ... cheese. Really, you didn't need to say anything more -- the picture and those 3 words were more than enough to make me wish I were having that for dinner. Not sure quite what I'll be eating, but it won't be potatoes with herbs and cheese 'cause I'm missing 2 of those ingredients. And I'm going to have to go to the store to remedy that situation, precisely so I can make this recipe!

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Big Dude said...

These look amazingly good and I like using the three colors - I've never tried the blue ones.

Katie said...

I love everything about this. Yum!

Bizzy B. Bakes said...

I love roasted potatoes and you have taken it to another level.

I invite you to link this to My Meatless Mondays.


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