These potatoes are a perfect example of a simple dinner I made the other night and then topped them with a few soft boiled eggs for some protein. They turned out crispy, flavorful and simply delicious. This is the type of recipe that you could swap out most any vegetable that you have laying around for the onions and peppers. You could also replace the rosemary with another herb growing in your garden or taking up room in your fridge.
Ingredients
- 7 - 10 small purple potatoes
- 3 tbsp olive oil
- 3 tbsp butter, melted
- 3 garlic cloves, minced
- 2 sprigs of rosemary, stems removed and minced
- 1 onion, sliced into large chunks (optional)
- 1 bell pepper, sliced into large chunks (optional)
- salt
- pepper
Directions
- Poke the purple potatoes all over with a fork and transfer to a large pot filled with water. Bring the water to a boil and let cook for 10-15 minutes (depending on the size of your potatoes) or until you can pierce a fork through them. Remove from heat and drain.
- Preheat oven to 400 degrees and line a baking sheet with parchment paper. Spread 2 tablespoons of olive oil along the parchment paper and let warm up in the oven for 5 minutes or until hot. Add the potatoes, pepper (if using), and onion (if using) to the parchment paper. Use a large fork or back of a spoon to smash the potatoes. Whisk together the rest of the olive oil, butter, rosemary and garlic and then spread over the vegetables. Season with salt and pepper. Cook for 15 minutes, flip the vegetables, and cook for another 10 or until everything is crispy.
- Remove from oven and serve warm.
Serves 2 or 4 as a side.
For the full post, visit Vegetarian Ventures.
