Herb-Roasted Potatoes
Perfectly crispy outside, tender inside, herb-roasted potatoes by Chef Michael Smith. Simmer then roast for a delicious side dish. Serve with fresh parsley or green onions. Serves 4.
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Cooking tools:
- Steamer basket
- Baking pan
- Baking dish
- Skillet
- Oven
- Stove
- Pot
- Chef's knife
- Cutting board
- Mixing bowl
- Spoon
- Spatula
- Measuring cup
Ingredients
- 1 pound any potato, large or small (unpeeled)
- 1/4 cup olive oil
- a sprinkle or two sea salt and freshly ground pepper
- a sprinkle or two thyme or rosemary, dried or fresh
- chopped parsley and/or a few sliced green onions for serving
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