Simple Roasted Potatoes

RECIPES | NOVEMBER 2017

artSAVOR 75

Simple Roasted Potatoes

With their nutty flavor and silky texture, potatoes make a delicious side for steak, poultry and fish. As usual, I don’t stop creating new recipes with artSAVORs alone. They can be a building blocks to which you add other herbs for extra and deeper flavor. artSAVOR 75 is a perfect example of a foundation flavor profile to build upon.

Tarragon is my magical herb for roasting or pan sautéing potatoes. I actually prefer dried Tarragon as it is more pungent and flavorful, but fresh Tarragon works just fine.

The easiest way to cook potatoes, particularly around the holidays, is roasting them. But my favorite method is boiling them al dente, smashing them and then pan sautéing them.

For me, the best potatoes for roasting as side are Baby Red Potatoes, fingerling Potatoes, purple potatoes or combination of. They take less time to roast, hold together better and better get crispy. There is no need to peel them because the skin is thin and visually colorful and lovely.
artSAVOR 75 Ingredients

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Dill, Parsley, Leek, Basil, Salt, Pepper, Herbs & Spices

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Serves 6– 8

INGREDIENTS

2lb Red potatoes, cut in half or quarter
2T Olive Oil for greasing the pan
¼C Olive Oil
1T artSAVOR 75, already mixed with olive oil¹
D Sea Salt, freshly ground pepper, to your taste
1T Dried Tarragon
6T Fresh Mint, julienned

DIRECTIONS

Preheat oven to 400˚F
Lightly oil or spray a large baking trayIn large mixing bowl, toss potatoes, olive oil, salt, pepper, artSAVOR 75 and tarragon until evenly coated
Transfer potato mixture onto the greased baking tray
Arrange them in a single layer so they roast evenly
Bake for 40 minutes, turning them once after 20 minutes, until golden and crispy
Transfer potatoes to a serving tray
Garnish with mint and serve immediately

NOTE

¹Mix one entire pack of artSavor with ¾ cup olive oil in a mixing bowl, transfer to a lidded container or jar with screw top and keep excess in refrigerator for use.

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