Are you a potato house? We are. My romance with roasted potatoes is varied and long.
But I don’t ever fry — I roast with olive oil to get the crisp browned edges I love so much. One of my staples for years, these cubed roasted potatoes are simply tossed with chopped shallots and fresh minced herbs — rosemary, thyme — and basted with olive oil before roasting. A blast of lemon juice and a dusting of fresh parsley just before serving brightens all the browned-on goodness. Lately, my favorite potatoes have been Yukon golds for their slightly sweet flesh and firm texture. But red and white potatoes produce equally delicious results.
When I started cooking, herbs were seasonal. I grew what I needed for summer and dried a supply or the rest of the year. Markets carried fresh parsley, basil and dill in those days but nothing else. I get it so I included dried herb substitutions in the recipe.
Meanwhile, whether I’m using rosemary fresh or drying it, I strip off the leaves the same way — by holding the woody stem in one hand and pulling down against the leaves to free them. Oregano, marjoram and sage leaves can be removed the same way — one of those little gizmos with a hole isn’t required! And your hands will smell wonderful.