This is a tasty spring update for an on old recipe of mine. A combination of fresh herbs, make this a “comeback for more” side, without being loaded with calories.
Potatoes with Spring Herbs
Ingredients
- 6 medium russet potatoes, peeled and cut in chunks
- 4 cloves garlic, smashed
- 1-2 TBSP Dijon mustard
- 1 TBSP chopped dill
- 1 TBSP chopped marjoram
- 1 tsp chopped thyme
- Extra virgin olive oil
- Salt and pepper
Instructions
- Place all ingredients in a bowl and toss well. I sometimes let them sit for a few hours before I bake them.
- Place in a greased baking pan, and bake at 400° for 30-45 minutes or until they’re done, depending on the size of the potatoes.