i am so enjoying my fresh herbs in my “garden” that i can’t wait to use them whenever i can.. (this is the first year they all have flourished and i have an abundance of fresh herbs.. yayaya) I had some left over taters from some meal i made.. i don’t remember now.. ohh before i forget I am so sad.. i had 1500 photos on my camera and probably 500 were food related and somehow I deleted them before i uploaded them *sigh* so sad.. so i am going to have to take a sunday like i've done in the past and cook all day and take photos just to catch up.. when the weekends calm down a bit i can do it, for now we are booked through halloween so no free weekends.. but even tho' i'm booked you should still stay tuned for some fun stuff coming in oct. and nov.... now back to my little herbs, these potatoes are so simple.. just white rose small potatoes, olive, garlic, crushed red pepper, salt, pepper and whatever herbs you feel like using..
prep time: 5 minutescooking time: 2-30 minutes
servings: approx. 4
1 lb. new potatoes (mine where all white but they have varieties where they are all different colors which would be good too)
3 cloves of garlic, minced
2 tblsp. Fresh chopped herbs (i used thyme, chives and oregano)
1 tsp (or more) crushed red pepper flakes
salt and pepper to taste
preheat oven to 400 degrees (f). cut potatoes into quarters.. put potatoes in a large bowl and add garlic, herbs and crushed red pepper.. sprinkle salt and pepper and drizzle with olive oil.. lay the potatoes in a single layer on a lined baking sheet.. cook in oven for 20-30 minutes.. checking potatoes ½ way through the cooking process to re-arrange so the potatoes cook even.. you’re looking for them to be nice brown all over.. when done transfer to a serving bowl.. serve with hot and spicy ketchup..