Seasonal Eating: Foil Wrapped Herbed Tiny Potatoes

Sunday, December 6, 2020

Foil Wrapped Herbed Tiny Potatoes

z
Recipe by Robin

A couple of decades ago when I first starting cooking dinners with my not-quite-husband-yet, I frequently prepared small potatoes dotted with fresh herbs and garlic, wrapped in foil and roasted. I had forgotten all about this till I received a homegrown Yuletide herb mix from my neighbor Jennifer, the same week I got small yellow potatoes in my food share. Instant memory jog! Bonus: their easy prep doesn’t interfere with more complicated holiday cooking.

Proportions are relaxed, and this recipe can be scaled up or down depending upon your potato supply. Types of herbs can vary. I’ve used just fresh rosemary from the garden, or a dried Italian herb blend from the market. Jennifer’s homegrown dried mix is rosemary, oregano, and thyme. Use whatever herbs you find in the garden, but remember to use 3 times as many as dried. Fresh parsley, added as edible garnish, compliments any herbs you might use.

Enjoy this simple comfort food when days are short, potato supplies large, whenever you want a quick side dish that goes with pretty much everything.

Foil Wrapped Herbed Tiny Potatoes
serves 3 - 4

12 oz. mini potatoes
Aluminum foil
Olive oil
1 large or 2 small cloves garlic
1 tsp. dried herb mix, or 1 tbsp. minced fresh herbs
Lemon
Salt and Pepper to taste
1 tbsp. fresh parsley, stems removed

Slice potatoes into ½ inch pieces. Put into a bowl and toss with 1 – 2 tsp. olive oil. Set aside.

Tear off two sheets of foil big enough to hold your potatoes, plus enough to seal the edges. Oil both shiny sides lightly.

Arrange potatoes on foil into a shape to fit your foil. Sprinkle with garlic, fresh and/or dried herbs. Squeeze on some lemon juice. Sprinkle with salt and pepper.

Place top layer of foil over potatoes. Roll up and crimp edges together to seal.

Bake at 400 degrees F, for about 15 or 20 minutes.

Unwrap, place in serving dish, and garnish with fresh parsley.