Nov 19

Nov 19 Mouthwatering Roasted Potatoes

I am back! Did you miss me?

Thanksgiving is nearly here. I don't know about you, but I find it hard to even focus on Thanksgiving with all the Christmas shit in the stores already. Stores, please let me have my Thanksgiving without forcing Christmas on me the day after Halloween! Seriously, it's madness.

Greg and I are heading to North Carolina this year to celebrate with the Mroteks. We are staying in a hotel, so there will not be much cooking for me, however, I do plan on making some mushroom gravy and taking it with us. I need some gravy for my mashed potatoes! I found a simple and very tasty mushroom gravy https://www.countrysidecravings.com/easy-mushroom-gravy/ which I recently made with veggie stock instead of beef. Yummy!

This week I wanted to share a crowd pleaser, which in my house is simply called “The Potatoes.” It all started when I was trying to use up some herbs de provence that I found when Greg and I moved in together. I added the spices to my baked potatoes one morning for breakfast and voila, game changer! These potatoes would make an excellent substitution for mashed potatoes at a holiday party, pair great with eggs at brunch or you can serve them with a burger. They are amazing with just about anything.

If you really want to knock your family’s socks off, serve them with Kalamata aioli! https://www.jodiloves.com/blog/2019/5/14/black-bean-vegetarian-sliders-with-kalamata-olive-aioli

Another amazing and healthy option is O'Dang's Honey Mustard Hummus dressing. There are only 45 calories per 2 tablespoons! The flavor is bold and bright and pairs great with these potatoes.

Herbs de Provence, garlic powder, onion powder, potatoes, olive oil and rosemary on a marble background. Each of the ingredients laid out vertically and in colorful bowls.

Bright small pinch bowl with herbs de Provence spice. Small bowl on a marble background with small yellow flowers.

Rusty metal sheet pan with browned parchment paper on barn wood background. Roasted baby potatoes with seasoning baked on the sheet pan.

Large white serving bowl with roasted baby potatoes on a barn wood background. Striped linen napkin in top left corner.

Mouthwatering Roasted Potatoes

Print Recipe

Author: Jodi Boatman Prep Time: 5 Minutes Cook time: 20 Minutes

Total Time: 25 Minutes Yields: 8 Servings

Ingredients:

2 LBS baby potatoes
3 TBSP olive oil
2 TBSP herbs de provence
1 TBPS onion powder
½ TBSP garlic powder
½ TSP salt
¼ TSP black pepper

Instructions:

Pre heat oven to °425.
Line a large baking sheet with non-stick aluminum foil or parchment paper.
Place all ingredients in a large plastic bag or bowl with a lid and shake until coated.
Add potatoes to baking sheet. Make sure there is room around all of the potatoes so that they crisp up. Bake in oven for 12 minutes. Flip potatoes and cook for another 10-12 minutes.
Potatoes should be brown and crispy on the outside and soft and buttery on the inside.