…obsessed w/ potatoes…

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It’s unpleasant outdoors: rainy, cold – although no longer freezing cold… So let’s grab some small potatoes & prepare delicious roast potatoes w/ lots of Mediterranean herbs for feeling warm!


I’m somewhat obsessed w/ potatoes this time of the year: we already had mashed potatoes & potatoes au gratin… as well as potato salad… Today I like to add roast potatoes (inspired especially by a recipe from RasaMalaysia presenting a mouth watering photo on her blog).

(Yes: I’m just back from much warmer & greener spaces – more about this during my next post(s). Today it’s traditional western food!)



Small potatoes w/ herbs & butter: let’s start!

What do we need?



There are:

  • lots of small potatoes
  • olive oil
  • fresh garlic
  • dried Mediterranean herbs & some ground sweet paprika
  • some grated Parmesan
  • some butter
  • salt.

We start w/ a casserole – NO: we start w/ preheating the oven (180 °C w/ fan). Then we fill our casserole.

The olive oil will be mixed w/ the pressed garlic & the Mediterranean herbs & the ground sweet paprika as well as salt.



The potatoes should be washed thoroughly, however, no need of peeling. Just cut the potatoes into halves & mix – thoroughly – w/ the rest.

The Parmesan is optional: if you use it then add at this point in time.


For the record:
The grated Parmesan will get rather crispy later on. If you don’t like any crunching just do w/o Parmesan.


So let’s now do the “before & after” close-up:



The roast potatoes relax in the preheated oven for about 40 min. Afterwards let some butter melt over the potatoes… then it’s ready!



…obsessed w/ potatoes…
It's unpleasant outdoors: rainy, cold - although no longer freezing cold... So let's grab some small potatoes & prepare delicious roast potatoes w/ lots of Mediterranean herbs for feeling warm!
Prep Time20 mins
Cook Time40 mins
  • 500 gr small waxy potatoes
  • 1 tbsp olive oil
  • 1 clove of garlic
  • 1/4 tsp dried oregano
  • 1/4 tsp dried majoram
  • 1/4 tsp dried thyme
  • 1/4 tsp dried basil
  • 1/4 tsp ground rosemary
  • 1/4 tsp dried sage
  • 1/4 tsp salt
  • 1/4 tsp ground sweet paprika
  • 1 tsp dried parsley
  • 25 gr grated Parmesan - optional
  • 2 tbsp butter - optional
  • 1 casserole 32 cm
how to:
  • Preheat the oven (180 degrees C w/ fan).
  • Wash the potatoes thoroughly & cut them in halves (no need to peel!).
  • In the casserole mix the olive oil w/ the dried herbs & spices.
  • Add the pressed garlic & the parmesan (if using!).
  • Add the potatoes & mix thoroughly.
  • Let the potatoes bake in the oven for about 40 min. After 20 min turn the potatoes over.
  • optional: When removed from the oven distribute the butter over the potatoes & let soak in.
Cook Time: If the potatoes are somewhat bigger than planned add 5-10 min to the baking time.
Serving size: It's for 2 if there arn't any other vegetables... & for 4 if you serve more vegetables.
You may store any leftovers in the fridge for about 2-3 days; just reheat in the microwave, however, the potatoes will get a little slushy.


(information on equipment)




If you plan a dinner w/ roast potatoes you may prepare the casserole some hours in advance & put it in the oven together w/ more vegetables & your beef/pork/lamb/chicken… just for the last 40 min!

You may also prepare the roast potatoes completely in advance & reheat before serving… well, I don’t recommend this, but it’ll work (the potatoes getting somewhat crispier when in the oven for a 2nd session…).

Mediterranean herbs:
I used the full load – if you happen to miss some of these herbs in your pantry don’t worry: it’ll work also w/ 4-5 different herbs instead of 7!



The businesswoman with too many office hours thinks

Sounds good; sounds fast. It’s a classic for lots of dinners… What more can I expect?
(I really appreciate that the potatoes need no peeling!)

…and we use dried herbs available all year round… (fresh herbs would mean half a dozen or more pots on the window sill – possible, but an avoidable challenge!)



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