You will like this recipe, because to cook the potatoes, you only need to stick them in the oven and wait until they have turned perfectly delicious. Plus, the combined flavor of butter and herbs make them irresistibly tasty.
4-5 new or waxy white potatoes (medium to low starch), peeled and cut into wedges or slices. You can also use whole potatoes, but cutting them will reduce the baking time.
NOTE: New potatoes don’t need to be peeled!
3 tablespoons olive oil
2 tablespoons butter, melted — I melt the butter in the microwave.
1 tablespoon fresh chives, finely chopped
1 tablespoon fresh rosemary, finely chopped
Coarse salt and freshly ground pepper
Preheat oven to 160°C (320°F).
NOTE: If you are baking a larger quantity, it is easier to mix all the ingredients in a bowl and then just spread everything evenly on the baking pan.
Because this time I was cooking only a small quantity of potatoes, I prepared them directly on the baking tray: Pour olive oil on the bottom of the baking tray and spread potato evenly.
Sprinkle herbs–for this recipe chives and rosemary are my fav–and pour melted butter.
Season to taste with salt and pepper. Toss potatoes, making sure that each piece is evenly coated.
Bake for 60 min at 160°C (320°F) in the middle rack of the preheated oven. The potatoes should get crispy, golden-brown edges. They are done by now, but, if you prefer them crispier, set the potatoes on the top rack, and broil them at 230°C (450°F) for 3-5 min more.
Your perfect, crispy, potatoes are ready! Enjoy immediately.
For vegetarians: You can serve them with a salad, steamed veggies, and/or my Homemade ‘Glazed Sweet Potato’ and/or ‘Roasted Butternut Squash’
For non-vegetarians: They are also the perfect side dish to any roasted or grilled fare.
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