Potato lovers will swoon over this savory potato recipe from the kitchen of Bearfort Lodge.
Mix:
Olive oil (can use canola oil as substitute)
Fresh parsley
Fresh basil
Fresh tarragon
Fresh rosemary
Kosher salt
Fresh ground pepper
Granulated garlic
At least 5 large baking potatoes
5 large yellow potatoes
Numerous little red potatoes
And any other potatoes that suit your fancy
Instructions:
Figure a large ladle or two of oil, one handful of chopped parsley, one handful of fresh chopped basil, half hand of crushed tarragon, and one half hands of crushed or fresh chopped rosemary. A good palm of each salt pepper garlic — this should almost feel like sand at the bottom of the bowl. Mix this together well and let sit in a cool place for a while. This mixture can be made a few days ahead of time. Allowing to sit for a day or so will also help further flavor the oil.
The mixture above should be a loose but thick mixture.
Wash and cut potatoes into wedges lengthwise. Do not remove the skin. Then place the potato wedges in a large bowl and add the oil mixture.
Mix everything together in large bowl then place wedges on cooking sheet and drizzle remaining oil and herb mixture over potatoes and bake at 350 until potatoes become brown and tender and somewhat crisp on the outside. Serve hot.
A note on potatoes: Different potatoes will impart different flavors and textures — the key is variety. Using various potatoes in the same dish will liven up your dish with both color and flavor.
Cautionary Note: Cooking by hand – is just that – cooking by hand. I cook by hand so my recipes are generally a hand of this and a hand of that. A finger is as much of that item that you can hold on top of an outstretched finger. A palm is that which you can hold in the palm of your hand. A hand is that which you can hold on your hand flat with fingers stretched out. – come on folks — work with me here…. set the measuring cup aside, put down the measuring spoons and get cooking.
