My go-to side dish right here. Seriously, these NEVER get old. If I had to choose one meal to make every night, I couldn’t say exactly what it would be, but I do know it would include THESE POTATOES (plus a whole grain roll because I love my carbs). And this is coming from someone who is obsessed with not eating the same thing two times in a row.
Golden baby potatoes are tossed with ultra-flavorful herbs de Provence, dijon, garlic, and infused olive oil, then roasted to crispy perfection. Topped off with melty smoked gouda and chopped fresh chives, these are really hard to beat.
Steaming the potatoes for about 10 minutes before roasting makes for an amazing texture. They’re already partly tender when they go in the oven, so by the time they crisp up on the outside, they’re melt-in-your-mouth on the inside!
After tossing with all the yummy flavors, just throw them in the oven at 425º for about 25 minutes. So easy!
Freshly shredded smoked gouda takes these to the next level. But if you can’t find any, fontina and cheddar are both great options as well.
(I’ll post the recipe for Orange Honey Dijon Glazed Chicken soon!)
- 296 g golden baby potatoes
- 1 tsp EVOO*
- 1/2 tsp minced garlic
- 1 tsp Dijon
- ~1/2 tsp dried herbs de Provence
- sea salt and black pepper, to taste
- 20 g shredded smoked gouda**
- 1/2 tsp chopped fresh chives
- Preheat oven to 425º.
- Chop potatoes into small pieces (about eighths). Place a steamer basket in a saucepan and add water up to the basket. Bring to a light boil, add potatoes, cover, and steam 10 minutes. (If no steamer, you can boil the potatoes whole about 10 minutes, then remove and chop.)
- Transfer potatoes to a mixing bowl, and add EVOO*, minced garlic, Dijon, herbs de Provence, and salt/pepper to taste. Toss well until combined.
- Spread onto a baking sheet lined with nonstick foil (or a lightly greased a baking sheet). Roast about 25 minutes, or until golden crisp.
- Sprinkle potatoes with cheese** and chives. Return to warm oven for about a minute to finish melting the cheese if necessary.
- *I use a Tuscan herb-infused olive oil
- **If you can't find a high quality smoked gouda, try fontina or cheddar. Per usual, the cheese is best freshly shredded.