Amounts here are approximate and flexible. Just be sure to make enough so that you'll have some leftover for tomorrow's chicken hash, two cups or so should do it.
Herb Roasted Potatoes:
- 6 small to medium red skinned potatoes
- 2 large sweet potatoes
- extra virgin olive oil
- 1 small poblano pepper, seeded and cut into chunks, optional
- Kosher salt
- freshly ground black pepper
- 2 tsp. chopped fresh rosemary
- 2 tsp. chopped fresh thyme
Wash the red potatoes well and cut into 1 inch chunks. Peel the sweet potatoes and cut into 1 inch chunks as well. Place the cut potatoes and poblano peppers into a large bowl and drizzle with a bit of olive oil to coat. Sprinkle on some Kosher salt, some ground black pepper and toss to combine. Add the rosemary and thyme and toss again to coat.
Spread the potatoes in onto a large, rimmed, cookie sheet in a single layer - leaving some space between them. Roast in a pre-heated 375 degree oven for about an hour or until well-browned, crisp on the outside, and tender inside - turning the potatoes every now and then with a metal spatula and redistributing to ensure even cooking.
Serve immediately with the roast chicken and enjoy!
The inclusion of they poblano pepper, while not strictly necessary, is a nice option. I happen to like them so much I want to eat them with everything ... and this year my bro grew some in his garden. I took a few back to the city with me when I was in CT last week - so they're popping up in all my dishes this week.
Tomorrow - the piece de la resistance, the raison d’être for roasting that chicken in the first place ... a savory-spicy chicken hash. Y'all come back now, hear?!