Herbed Potatoes

My husband loves steak.  He would eat it every day if he could get away with it. But every time we have it, I always insist that we have a side dish with it. Since he is a meat and potatoes guy, he would always insist on having mashed potatoes.  There are days that we would have garlic roasted mashed potatoes and some days when we have red potatoes, I fix this dish.  I feel that it is healthier since you don’t have to put cream in it.  Instead you just drizzle it with olive oil and herbs.

This a very simple dish with very few ingredients.


1 lb small red potatoes, washed and quartered

olive oil (just enough to coat the potatoes)

salt and pepper to taste

fresh chopped parsley


Pre-heat oven to 325 degrees.

Put the potatoes in a medium pot and cover it with tap water.   Add salt.

Cook the potatoes until fork tender, around 10-15 minutes.

Drain the potatoes and place it on a baking pan.

Drizzle it with olive oil, making sure that the potatoes are well coated.

Put the baking pan in the oven. Change the temperature to broil and broil until the potatoes are slightly browned and crisp, around 5 minutes.  Make sure you keep an eye on it or else the potatoes will burn.

Transfer to a serving dish and season with pepper and chopped parsley.


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