These potatoes can be cooked on the stove or in the oven, and make a nice side dish for anything from chicken to a breakfast dinner. Leftovers can be reheated easily in a small dish in the toaster oven. As always, adjust the amount and type of herbs to suit your taste.
• 1 lb. organic potatoes (washed and chopped, I prefer the skin on, but peel if preferred)
• 1 tsp thyme
• ½ tsp oregano
• 1 tsp each dried shallots and dried onion (grind together with salt in a mortar & pestle. May be omitted or replaced with garlic)
• ½ tsp kosher salt
• app. 1 Tbsp butter
• olive oil
• freshly grated Parmesan cheese *optional
Preheat oven to 350°F (app. 175°C*)
Dress the chopped potatoes with a light drizzle of olive oil and toss them with the herbs, salt and cheese.
Bake in an open casserole or pie dish until potatoes are tender.
Leftovers reheat well on a low heat in a toaster oven.
*I use an online conversion chart and round up or down, as seems appropriate. Please adjust according to your judgement, and send me a message if you find an error. Thank you.