• Home
  • Services/Classes
  • Food Writing
  • Cookbooks
  • Travel
  • Sources/Links
  • Contact

Summer Roasted Potatoes

June 9, 2010 | Technique, Vegetables

You’re probably reading this wondering just what I mean by inserting the word “summer” in front of roasted potatoes. I know that I often talk about roasting vegetables in the fall and winter, when it’s NOT 90 degrees outside. But roasting in the summer has one distinct advantage – the proliferation of fresh herbs from my garden can be used to elevate the dish without spending $4 on a small and slightly moldy plastic package of herbs from the local grocery store.

This is more of a technique than a recipe, so I’ll keep it short. Toss some cubed potatoes of choice (I had a few Yukon Gold ones remaining from my farm winter share) with whatever else you want (I used a diced orange pepper and some pungent cloves of garlic). Throw in copious amounts of fresh herbs (I like the rosemary and thyme combo best, but you can use sage, parsley or tarragon if you like), drizzle the whole thing liberally with extra virgin olive oil, season well with sea salt and freshly cracked black pepper, then roast at 400 degrees for about 30 minutes until everything looks nicely cooked and golden brown. I served this with a pan seared pork chop that I had gotten from my CSA farm. Oh alright, I’ll confess:  I ate almost two whole chops they were so darned tasty!

Leave a Reply



My Cookbook! --->


TASTING_COLORADO_FRONTCOVER

Restaurant Reviews

  • kitchen denver sauteed greens with garlic
  • cannelloni undici denver
  • stoic and genuine denver oysters-1
  • session kitchen denver dining room
  • jen surfing collage small
  • the kitchen upstairs boulder
  • dining out tip

Search by Ingredient

almonds apples arugula Asian avocado bacon basil beans beef beets bison braising broccoli brunch butter cabbage cake carrots cheese chicken chiles chili chocolate cilantro coconut cookies corn cucumber curry dips eggplant eggs feta cheese garlic giveaway goat cheese grilling herbs ice cream Italian kale lamb leftovers lemon lime Mexican mint muffins mushrooms nuts oats olive oil onions pancetta parsley peppers pesto pickles pine nuts pizza plums pork potatoes quinoa rice ricotta roasting salmon sausage shrimp spinach squash stews Thanksgiving tomatoes tuna turkey vegetarian vinegar zucchini

About Michele



Get the Cooking with Michele ® Newsletter
Email:

International Food Blogger Conference 2014 Seattle

Get Involved


Other Stuff

Follow Michele Morris / Cooking with Michele's board Party Food - Great Appetizers on Pinterest.

Top 20 Colorado Cooking Blogs


my foodgawker gallery




Sommelier Courses and Wine Classes from the International Wine Guild Wine School

The International Wine Guild Wine School



Search for recipes from across the web at Foodily.com

certified yummly

MyFreeCopyright.com Registered & Protected

constant contact badge

Archives