Tuesday, September 15, 2009

Herb Roasted Potatoes

How about some spuds to go along with our roast chicken? These crisp-tender morsels feature a similar combination of herbs that will pair well with the bird. The bonus? You can roast them right along with chicken, on a lower rack in the oven.

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
Pre-heat your oven to 375 degrees F.

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’ĂȘtre for roasting that chicken in the first place ... a savory-spicy chicken hash. Y'all come back now, hear?!

Bon appetite!


Melissa Good Taste said...

Oven Roasted Potatos - ulimate comfort food. Cook mine extra crispy. I like the burnt bits!!!

Yasmeen said...

who can resist roasted potatoes?!these look delish!

The Diva on a Diet said...

Thanks, to both of you!

For the record, you could certainly do just sweets or just red potatoes ... I did both because I prefer sweets and the husband does not! ;)

The Duo Dishes said...

Sweets and pobablanos...you love your spice combos.

The Gourmet On A Diet said...

I like the unexpected addition of the poblanos. At first glance I thought they were Greek olives. Which would probably also be yummy!

Anonymous said...

Nom, noms....


The Diva on a Diet said...

Melissa - the crispy parts are the bomb!

Yasmeen - thanks and welcome to Beach Eats!

Duo - I surely do. I'm going through a serious poblano phase!

Gourmet on a Diet - first, love your name! I think olives would be delicious too ... I've got a major salt-tooth. Welcome to Beach Eats!

Argentum - I'll save you some! ;)

Heavenly Housewife said...

How wonderful! I love it that you added sweet potaotes to this. I dont think there is anything more comforting than potoates :), looks so good!

words...words...words... said...

YUMYUMYUMYUM. Potatoes are proof that there is a God. I love them.

Despite the way my mother used to abuse them. I didn't even know I loved potatoes til I moved out :p

pixelgal said...

My potato story is that the first meal I ever cooked for my Irish husband didn't include them. He was amazed that a meal could have 2 veges instead--so from then on potatoes were featured. Live and learn. Roasted potatoes are definitely at the top of my list. And I think there are still some poblanos left. Nice variation.

Anonymous said...

I like the addition of poblano pepper, delicious!

stephchows said...

mmmmmm no issues here roasting potatoes! bring them on!