We tried to stay as true as possible to foods that would be found in the North Pole at this time of year. We imagined that the kitchen elves would still be able to dig up baby potatoes from their frozen garden patch. These baby potatoes are covered in dried herbs and roasted in olive oil – a perfect side for a winter’s night meal.
ROASTED BABY POTATOES
2 ½ – 3 POUNDS OF MINI POTATOES (PREFERABLY DIFFERENT COLORS)
3 TABLESPOONS OF EXTRA VIRGIN OLIVE OIL
2-3 TABLESPOONS OF FRESH ROSEMARY
1 TABLESPOON OF DRIED THYME
½ TEASPOON OF DRIED DILL
GENEROUS PINCH OF SALT AND PEPPER
- Set your oven for 450F
- Wash your potatoes well and dry them.
- If some of the baby potatoes look too big for a mouthful, you can cut them into halves or quarters (optional)
- Put baby potatoes in a large bowl and add olive oil, herbs, salt and pepper. Toss together to mix well.
- Place on a baking tray and bake for about 30 minutes or until tender.