Baked Potatoes with Herbs2017-11-29
1 k. potatoes, unpeeled & scrubbed clean
2 med. Size onions, sliced
1 head garlic, sliced
1 tbsp. Rock salt
1 tsp. Black pepper, coarsely ground
¼ cup olive oil
1 tbsp. Parsley, chopped +
1 tbsp. Parsley, for garnish
2 sprigs fresh thyme
2 sprigs fresh rosemary
Preheat oven to 400ºF. Cut the potatoes into thin wedges.
Transfer the potatoes to a baking sheet. Add the onions, garlic, rock salt and pepper. Pour the olive oil and toss to coat well.
Roast in the oven for 20 minutes. Remove the baking sheet from the oven. Sprinkle the parsley then add the thyme and rosemary on the potatoes. Using a spatula, turn potatoes to coat well.
Put back potatoes in the oven and roast until brown and tender, about 15 to 20 minutes more. When done, transfer to a serving bowl and garnish with some chopped parsley.
Note: (Serve your grilled meats with a tray full of these baked potato wedges. Put these in the oven before you start the fire on the grill and by the time the steaks are cooked, these are ready, too. The aroma of the herbs and the caramelized onions and garlic make this dish truly delicious).
Cooking Lesson: 1. Use big baking potatoes. Soak in water as you slice so it doesn't darken. Pat dry with paper towels before baking. 2. The resulting dish should be brown and crunchy outside and soft on the inside. 3. The herbs should just be separated by hand or left whole.