Herb-Roasted Fossil Potatoes
Sliced, roasted red potatoes with a visual twist
This side dish is not only incredibly tasty, it is visually stunning as well. The potatoes halves have fresh herbs pressed into them, adding a classic herb-roasted flavor. while creating an almost fossil-like appearance to the end result.
Although pressing the herbs into each potato slice can be time consuming, the recipe itself is simple and produces a delicious, impressively presented side dish for a beginner skill level.
- 2-3 pounds small red potatoes
- Small bunch fresh rosemary
- Small bunch fresh thyme
- 2 Tablespoons extra virgin olive oil
- Salt, to taste
- Pepper, to taste
Notes on this Recipe
I normally just grab a bag of red potatoes at the grocery, but if you can find individual red potatoes you can bag them yourself. Make sure these are only about an inch or so wide. They shouldn't be much bigger, on average, than a large egg. If you are looking at larger potatoes, you have the wrong kind.
Make sure the spuds are thoroughly washed and dried before you begin the cooking process.
Although just rosemary or thyme can be used for this recipe, the end flavor and visual effect are better if both are used. Pull or cut the stems into short sections--about an inch long--before you begin for easier handling. If your unsure about how long to cut the stems, place a halved potato against one of the herbs and cut a section that will fit inside the half. Then use that to judge the rest of the herb sections. You can cut as you go,or create more if you find yourself short, but it is much easier to have them prepared beforehand since the potatoes will be slick with olive oil.
1. Preheat oven to 425F.
2. Spray a large, shallow baking dish lightly with cooking spray.
3. Slice potatoes into halves and place in large bowl.
4. Sprinkle salt and pepper over potatoes, then drizzle with the olive oil. Toss to coat.
5. Press cut herbs against smooth end of each potato half and place cut-end down in single layer in baking dish.
6. Bake for 35-40 minutes, until potatoes are tender when poked with a fork.
Once the potatoes are done (a fork should go into them easily), carefully remove them from the pan and flip them over for the fossil effect. If the baking dish wasn't sprayed well enough the herbs may remain in the pan vs on the potatoes. It doesn't effect the taste, only the presentation & clean-up