Another Simply Spectaculary Delicious (SSD) recipe technique is a prefect late-summer side dish.
The chilly nights of September remind us the glory days of the herb jardiniere are nearing their end. Summer 2011 was a particularly robust planting and now there's a last dash to employ as many of these flavorful leaves while the getting's good.
Revisiting Lorenza de Medici's Bay Leaf Roasted Potatoes proved an excellent idea. This time around a variety of fresh, vibrant herbs was the kicker. Lemon and purple sage, Italian oregano, tarragon, lemon thyme, rosemary and parsley both flat-leaf and curly.
Scrubbed baby red potatoes are sliced deeply but not quite all the way through. Sprigs of herbs are wedged down into the crevasses; the back of the knife helps push them all the way in. Some done single-herbed, some with combos.
The stuffed potatoes are tossed well in olive oil with generous sprinklings of coarse salt and cracked black pepper.
Roasted at 400º, shaking the pan around in the oil every 15 minutes to keep them well oiled, so the skins crinkle attractively. The spudlets are cooked through after about an hour. Tip: push them up against each other in the pan to prevent any from giving way and falling open.
Garnish with plenty of the different leaves. Enjoy alongside practically anything.
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