Tuesday, July 26, 2011

Rosemary & Thyme Roasted Potatoes

I based this off a completely different recipe (Crispy baby potatoes with sour cream and bacon from Sandra Lee). I made it with chicken I marinaded in what I thought was McCormick's Baja Lime marinade, but now that I'm googling around, I think it's actually Mojito Lime. Who knows? I swear it was Baja Lime. Anyways, I marinaded my chicken breasts and baked them. It was an absolutely delicious meal! I left the skins on mine because I love potato skin. You don't have to though.

What you need:
  • 3 baking potatoes, scrubbed, rinsed off, and cut into chunks (or peeled and cut)
  • Olive oil
  • Dried rosemary
  • Ground thyme
  • Seasoning salt
  • A little garlic powder
  1. Place potatoes into a saucepan and cover with cold water. Salt.
  2. Bring to a boil and boil for 8 minutes; drain.
  3. Pour 1 to 2 tbsp. olive oil in a baking dish. Toss potatoes in baking dish with oil.
  4. Sprinkle with rosemary, thyme, salt and garlic, to your liking. Toss again. Arrange in as close to a single layer as you can.
  5. Bake for 15 to 20 minutes at 400 degrees, or until brown and crispy.
Fantastical Original

1 comment :

Anonymous said...

This recipe looks really good! It would be great if you came over to Cast Party Wednesday tomorrow and shared some of your recipes.
I hope to see you there!