Number of Servings: 4 Servings
Prep Time: 30 Minutes
Cook Time: 60 Minutes
INGREDIENTS:
7 potatoes (white, peeled and cut into 1″ cubes)
1 fresh rosemary (Sprig! )
1 fresh thyme (Sprig! )
2 tablespoon Fresh chives
1 teaspoon dried tarragon
1 teaspoon Salt
1/2 teaspoon Pepper
5 tablespoon bacon fat (I suppose olive oil would do…for a healthy vegetarian version, less flavour, mind you)
DIRECTIONS:
Pre-heat oven to 400 degrees
Mix up your herbs in a small bowl.
Toss the potatoes in the liquified fat.
Add your herbs and toss to coat.
Lay potatoes out in a 9×13 pan, and roast for about an hour.
Toss the potatoes after 30, then after 45 to ensure they don’t stick to the pan.
NOTES:
Obviously, if you cook with bacon fat, that kind of nullifies the “Vegetarian” tag. 😉
TAGS: BBQ, Oven, Potato, Thomson, Vegetarian