Herb-roasted potatoes
Photo by Gina Moore
Serves 6–8
2½ pounds small red potatoes, halved
¼ cup olive oil
2 garlic cloves, minced
2 tablespoons chopped fresh thyme
2 tablespoons chopped fresh oregano
Kosher salt, to taste
Freshly ground black pepper, to taste
1 teaspoon lemon juice
¼ cup Parmesan cheese
Preheat oven to 375 F. Line a shallow baking pan with foil. Place potatoes in an extra-large bowl. In a small mixing bowl, combine oil, garlic, herbs, salt, pepper and lemon juice. Pour over potatoes, and toss until potatoes are completely covered with oil mixture. Empty potatoes into foil-lined pan. Bake 35–40 minutes, until potatoes are tender but not falling apart. Remove from oven, and sprinkle with Parmesan cheese while still hot.
_____
Recipe tip
How do you substitute fresh herbs or dried herbs?
You’ve got dried parsley, but your recipe calls for fresh. Or maybe it’s the other way around. Either way, how can you substitute what you’ve got for what you need? Remember, the flavor intensifies when herbs are dried, so dried herbs pack more punch.
Just use this formula:
When the recipe calls for fresh herbs: Use 1/3 the recipe amount of dried instead.
When the recipe calls for dried herbs: Use 3 times the recipe amount of fresh instead.