Potatoes should be the beginner food when learning to cook. Maybe it is and I just did things a little differently. They are probably the world’s most versatile vegetable. You can bake them, roast them, boil them, smash them, mash them, and cube them for salads. They can go in every dish imaginable from a casserole to a soup. But sometimes, keeping them intact and cooking them in their skins leaves an amazing flavor and a boost of fiber.
My favorite recipes are ones that anyone can change up and make their own. This one is no exception. Because potatoes have such a neutral flavor, they can take on multiple personalities. I decided to do a mixture of italian herbs, but there are so many flavor combinations that come to mind. Spicy, smokey, peppery, they would all work with different herb and spice combos.
Since I am usually juggling about 4 life events at any one time while cooking dinner, at least one of the sides or main dish for dinner has to be no fuss. It’s required for my sanity. I’m not one to have 3 or 4 pans going at once and I only have room in my tiny oven for one thing to be cooking at a time, so this was perfect.
I used 2# of little yukon gold potatoes for this, added 1/3 cup of olive oil and a good amount of dried herbs. This is a great way to use up your herbs too if they have been around too long.
- 2 pounds small yukon gold or small red potatoes
- ⅓ cup extra virgin olive oil
- ½ teaspoon dried rosemary
- ½ teaspoon salt
- ¼ teaspoon dried oregano
- ¼ teaspoon dried thyme
- ¼ teaspoon garlic powder
- Wash potatoes and add to a medium dutch oven with a lid over medium-low heat
- Add olive oil and all of the herbs to the potatoes and stir to coat
- Cover and allow to steam for 25-30 minutes or until fork tender, checking occastionally
- Remove from heat and keep lid on until ready to serve.