Photograph by Scott Martin
Tender, red potatoes become the star of the show when they are sliced, stuffed with fresh herbs, and roasted. Slicing the potatoes to look like accordians not only allows you to place the fresh herbs inside the potatoes, but this method also allows more flavor from the olive oil and herbs to nestle inside of the potatoes themselves. The skins of the roasted potatoes become browned and crisp, while the inside of the potatoes tender and buttery. My Herbed Accordian Potatoes are unique side dish bursting with flavor.
Baby red potatoes cut into accordion shapes
Accordian potatoes stuffed with herbs and ready to be roasted
( To view this recipe, click on the blue title of the blog post above*)
Herbed Accordian Potatoes
Ingredients:
- ½ lb. baby red potatoes
- Extra virgin olive oil
- Kosher salt & freshly ground black pepper
- Fresh sage leaves
- Fresh thyme
Directions:
- Preheat the oven to 400 degrees. Wash and dry the red potatoes. Cut deep slits every ½ inch on each potato, being careful not to cut all the way through the bottom skin. (This way, the potatoes remain intact while they roast). Drizzle olive oil over the potatoes and season them with salt and pepper. Place sage leaves and fresh thyme sprigs in the slits of each potato.
- Place the herb-stuffed potatoes on a baking sheet lined with parchment paper. Roast in the preheated oven for 1 hour to 1 hour and 115 minutes, or until the potatoes are crisp on the outside and tender on the inside.
Tagged: French, red potatoes, roasted vegetables, sage, side dish, thyme, vegetarian
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