Herb Roasted Baby Potatoes


Here's a quick and easy side dish from Chef Voula Halliday. Serve with her seared sirloin with mushroom miso sauce.

Herb Roasted Baby Potatoes by Chef Voula Halliday


2 lbs (1 kg) washed baby potatoes
3 tbsp (45 mL) extra virgin olive oil
1 1/2 tsp (7 mL) dried thyme
1 1/2 tsp (7 mL) freshly ground black pepper
3 green onions


  1. Place potatoes into a pot and add cold water to completely cover. Set on high heat. Bring to a boil and cook until potatoes are soft when pierced with a fork, about 15 minutes.
  2. Heat oven to 425F (220C). When potatoes are boiled and drained, place in a 9x13 inch (3 L) baking pan or dish. Drizzle with olive oil and sprinkle with thyme and black pepper. Roast in preheated oven for about 15 minutes, until the potatoes are a light nutty brown.
  3. Meanwhile, finely slice green onions. When potatoes are done, remove from oven and sprinkle with onions and salt. Serve hot.


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