There is always a debate about the potatoes at my family’s holiday meals. Actually, there’s usually debate about a lot of things, but the potatoes is always one of them.
See my mom loves riced potatoes. Have you heard of them? Basically they are just boiled potatoes that you put through a ricer, which turns them into small pebble-sized pieces. You don’t add anything to them – no salt, no butter, nada. They are boring with a capital B.
My mom argues that they are just a vehicle for gravy, which gives them their flavour. But I’m of the belief that potatoes should taste good before adding gravy (because then when you add gravy, it will be doubly as good). And I’m not alone in this – my sister is on my side of this argument too!
The one potato dish that we can all agree on is my herb roasted potatoes. I make these at least a few times a month because everyone I make them for loves them. So this year I vote we change our official potato dish to these herb roasted potatoes – it will be one less thing to argue about!
- 1 lb mini potatoes
- 1 tbsp olive oil
- ½ tsp dried oregano
- ¼ tsp dried thyme
- ¼ tsp dried rosemary
- ¼ tsp salt
- Preheat the oven to 400°F. While it is heating up, wash and dry the potatoes then cut into halves (you may need to cut larger ones into thirds or quarters).
- Cutting the potatoes can release water from inside, so I like to pat them dry with a paper towel. This step is optional, but I find it helps them to roast better!
- Next toss the potatoes in a bowl with the olive oil until they are well coated, then add the dried herbs and salt.
- Spread onto a baking sheet (with the cut side facing up) and bake for 20 minutes. Remove them from the oven and flip all the pieces over, then bake for another 15 minutes. Let cool slightly before eating.
What type of potatoes do you have for your holiday dinners?