Whenever we are having a meatloaf or roast at home and I want something other than mashed or baked potatoes, this is my go-to recipe. It’s so easy to make and the flavor is amazing. I always switch up the herbs a bit to match with the main entree. It’s fun to play around with and find out what different flavors you can get with these little spuds. Check out what they are saying about this recipe over at Spend with Pennies:
“This is a very simple but delicious side dish that goes with pretty much any meat!”
I’ve also made these for breakfast and even just a mid-day snack. Yum!
Ingredients
2 lbs red or yellow skinned potatoes
2 tablespoons Bertolli olive oil
1 teaspoon each dried parsley, garlic powder, rosemary, McComick’s black pepper
coarse salt to taste
Instructions
Preheat oven to 425 degrees.
Scrub potatoes (do not peel them). Slice into even sized cubes about 1”
If time allows, soak potatoes in cold water for 1 hour. (This removes starch and makes for a fluffier potato). Drain and dry potatoes if required.
Toss potatoes, olive oil, garlic and seasonings
Place on a baking sheet lined with parchment paper
Bake for 30-35 minutes until browned and tender
Serve with sour cream, fresh chopped green onions and bacon if desired.
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Quick Tip: Make sure the potatoes are dry before adding olive oil.
Thanks again to Spend with Pennies for this ultimate side dish recipe.