Roasted potatoes just go with everything, and I defer to them more often than not because hubs loves them. My son on the other hand wouldn’t eat them for I’d say the first 5 years of his life. While he’s finally accepted potatoes, he still doesn’t like them mashed.
In the summer I put them in foil, and on the BBQ they go with a myriad of flavours depending on my mood, and what I feel like for seasoning. Mix together fresh herbs, garlic, butter, your favourite spices, or olive oil with the potatoes all wrapped up in foil. During the colder months I like to have my oven on to help warm up the house. So it’s into a roasting pan they go with a little olive oil, and spices. Same rules apply, add the flavour enhancers you have available.
I find these potatoes pair with so many things (well not pasta of course) but grilled or roasted meats, slow cooker dishes, even some seafood dishes. I always make extra potatoes so there are leftovers for either breakfast or dinner hashbrowns the next night. Topping them with a fried egg is extra tasty.
If you are wondering what a Pistou is, it’s a Provencal cold sauce made from garlic, basil and olive oil. Similar to a pesto without the nuts. It’s easy to make and you can modify it to suit your tastes. A great topper for roasted veggies, grilled meat or even egg dishes.
- 6 cups baby potatoes
- 1 head of garlic
- 4 sprigs fresh thyme
- 5 tbsp olive oil
- 1 lemon
- Salt & pepper
- 1 cup parsley pistou
- Preheat oven to 400F. Break up garlic bulb, remove garlic from shells and place in a bowl. Add potatoes, thyme, 2 tbsp of olive oil, and a good pinch of salt and pepper. Cut lemon in half, give a squeeze and add to bowl. Toss all ingredients onto parchment lined baking pan or sheet. Roast for 45 minutes to 1 hour until brown. Flip once or twice during cooking to ensure even browning.
- To make the Parsley Pistou: Make this non-traditional pistou by mixing one cup of chopped flat leaf parsley, 2 minced garlic cloves, 2-3 tablespoons olive oil and a pinch of salt. Add a little more oil if needed.
- Assemble: Pour cooked potatoes and garlic onto platter. Top with parsley pistou and serve.