Herbed baked potatoes
1 hr 9 min
1 hr 2 min
These herb-topped potatoes require only a short amount of hands-on prep time to produce a side dish that’s the essence of comfort food. Vary the herbs here if you wish. We use parsley and chives, but 2 teaspoons of chopped fresh rosemary, thyme, or oregano would work quite nicely, too. You can also boil the potatoes for this dish—they’ll cook faster. Place the potatoes in a pot, add cold water to cover, and bring to a boil. Reduce the heat and simmer until tender, 15 to 20 minutes. Drain and transfer to a large bowl. Cook the scallions, parsley, and chives as directed in step 2, but use 1 tablespoon olive oil instead of the nonstick spray. Spoon the herbs over the potatoes with the salt and pepper; toss to coat.
Uncooked red potato(es)
2 pound(s), scrubbed and quartered
2 medium, sliced
1 Tbsp, fresh, chopped
1 tsp, fresh, snipped
⅛ tsp, freshly ground
- Preheat the oven to 350°F. Spray a large nonstick baking sheet with olive oil nonstick spray. Combine the potatoes and oil in a large bowl; toss to coat. Transfer to a baking sheet and arrange in a single layer. Bake, turning the potatoes once, until tender and golden, about 1 hour.
- Meanwhile, spray a medium nonstick skillet with olive oil nonstick spray and set over medium heat. Add the scallions, parsley, and chives; cook, stirring constantly, until fragrant, about 2 minutes. Spoon over the baked potatoes with the salt and pepper; toss to coat. Yields about 3/4 cup per serving.