Ingredients
10 small red potatoes, halved
1/4 cup vegetable oil
1/2 teaspoon ground black pepper
1 1/2 teaspoons herbes de provence
Method
Sources
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Lavender-thyme-rosemary blend — roast chicken, grilled lamb, bread
Mild onion flavor — baked potatoes, cream cheese, sour cream
Fluffy mashed potatoes and gnocchi — no lumps, no glueyness
Window box herb planter — basil, thyme, rosemary at arm's reach
Organize pot lids vertically — saves cabinet space
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Lavender-thyme-rosemary blend — roast chicken, grilled lamb, bread
Mild onion flavor — baked potatoes, cream cheese, sour cream
Fluffy mashed potatoes and gnocchi — no lumps, no glueyness
Window box herb planter — basil, thyme, rosemary at arm's reach
Organize pot lids vertically — saves cabinet space
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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Preheat oven to 375°. Place potatoes in a roasting pan. Pour oil over potatoes and sprinkle with pepper and herbs de Provence. Stir potatoes to coat all sides. Bake, uncovered, for about 1 hour or until potatoes are fork tender. Stir occasionally while roasting.