These Tuscan Herbed Potatoes are so delicious and easy to prepare. They are the perfect side dish to accompany traditional holiday roasts or to serve alongside your main course for a weekday dinner.
I learned to make these Tuscan Herbed Potatoes while at cooking school in Tuscany. During the lesson we roasted a loin of pork and served it alongside these Tuscan Herbed Potatoes. Oh and there was red wine, lots of it. That evening we also prepared tiramisu, the recipe for which I will post in the near future. I remember smelling the aroma from these Tuscan Herbed Potatoes and thinking to myself, these are going to be good! There is something earthy and wonderful about the aroma that comes from roasting the garlic, sage and rosemary that transports me back to my childhood when my grandmother cooked for us on Sundays.
I love these Tuscan Herbed Potatoes so much that it has became a staple on my weekly menu. Until I tried these, I was not a big fan of potatoes. I tend to find them a little boring unless they are served with a nice sauce. This recipe is special and one that I am planning to keep and pass down to my children, and hopefully they to their children.
Here is a photo of the raw potatoes and herbs in a mixing bowl.
On the parchment paper ready to go into the oven.
I hope you will enjoy making them for your family and guests as much as I do.
- 3 pounds mini red and gold potatoes unpeeled and cut in half or any potatoes of your liking
- 2 tablespoons of extra virgin olive oil
- 8 cloves of garlic chopped
- 1 tablespoon fresh chopped rosemary
- 1 tablespoon fresh chopped sage
- 2 teaspoons finely grated lemon zest
- Sea salt and fresh ground pepper to taste
- Preheat oven to 425 degrees or 200'C.
- Wash and dry the potatoes. Cut them in half and place the potatoes into a mixing bowl.
- Add the olive oil, garlic, rosemary, sage, lemon zest, salt and pepper. Toss well to ensure the potatoes are evenly coated with the ingredients.
- Line a 9X12 baking sheet with parchment paper.
- Transfer the potatoes to a baking sheet and bake them for 20 minutes. Turn the potatoes and bake for another 20 minutes or until the potatoes are tender. Toward the end of the cooking time, you will want to broil them for a few minutes until lightly brown and crusty. Keep a close eye so as not to burn the potatoes.
- Taste the potatoes and adjust the seasonings if necessary.
- Enjoy it!
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