|
zanland.com |
herb-infused potatoes |
|
|
You will need: • 6 Idaho potatoes • 30 sprigs herbs, such as thyme, rosemary, oregano, or bay leaves • 1/2 cup homemade or low-sodium canned chicken stock • 1/4 cup olive oil • 2 teaspoons salt • 1/2 teaspoon freshly ground pepper 1. Heat the oven to 400 degrees. Peel the potatoes. Using a paring knife, cut a slit two- thirds of the way through one of the potatoes. Make parallel slits, spacing an inch apart. Repeat process with remaining five potatoes. 2. Insert an herb sprig into each slit, holding the slit open with the paring knife. Place potatoes in a medium roasting pan; drizzle with chicken stock and olive oil. Sprinkle with salt and pepper. Bake until potatoes turn golden, about 30 minutes. Cover, and bake until fork tender, 30 to 35 minutes. Try experimenting with other kinds of potatoes; be sure to adjust the cooking time accordingly. Serves 6 |