Description
These are little potato morsels, twice-cooked and infused with flavor. My family asks for them often!
Ingredients
- 1 ½ pounds small yellow-fleshed potatoes
- ¼ cup olive oil
- 1 teaspoon butter at room temperature
- 2 tablespoons balsamic vinegar
- 3 cloves garlic, minced
- 1 teaspoon dried rosemary
- ½ teaspoon dried sage
- ½ teaspoon ground thyme
- ½ teaspoon dried savory
- ½ teaspoon sea salt
- ½ teaspoon ground black pepper
Instructions
- Place potatoes in a saucepan
- fill with water to cover the potatoes
- and bring to a boil. Reduce heat to a simmer
- and cook the potatoes until tender but not mushy
- about 20 minutes. Drain and allow potatoes to cool.
- While potatoes are cooking
- combine olive oil
- butter
- balsamic vinegar
- garlic
- rosemary
- sage
- thyme
- savory
- sea salt and pepper in a bowl. Stir with a fork to combine well.
- Preheat an oven to 450 degrees F (230 degrees C). Line a baking sheet with parchment paper.
- Place the potatoes in a single layer on the prepared baking sheet
- and lightly press down on the potatoes to partially crush them. Spoon the oil-herb mixture over each potato.
- Bake in the preheated oven until the edges of the potatoes are beginning to crisp
- about 25 minutes. Cool for about 5 minutes before serving.
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hr 25 mins
Servings: 4