I absolutely adore peanut potatoes. Not only are they colorful (you eat with your eyes first!), but their small size makes them easy to cut into bite size pieces that cook quickly! This weekend, I seasoned them with a great blend of herbs that pleased everyone at my dinner party on Friday night and were again devoured at Sunday brunch. I was aiming to recreate an herbs de provence blend with a slightly less floral note (no lavender).
I picked up my peanut potatoes at one of my favorite farm stands in Water Mill, NY, The Green Thumb.
Herbed Peanut Potatoes (Serves 6)
- 1.5 lbs peanut potatoes, quartered
- 1 large onion, chopped
- 2 teaspoons herb blend (below)
- salt & pepper (to taste)
- olive oil
Combine the ingredients in an oven proof dish and cook at 350 until tender, turning the potatoes a couple of times while they cook. Before serving, broil them on high to desired crispiness. How much olive oil you use is up to you. If you are counting calories don't use a lot. You can add a little more olive oil while they are cooking if you feel they are lacking a bit in taste.
Wash the potatoes.
One teaspoon each of the following dried herbs:
- garlic salt (or garlic powder)