Herb Crusted Potatoes
2 lb red potatoes, scrubbed and cut into 1-1/2" chunks
4 Tbsp olive oil
1 tsp crushed garlic
3 Tbsp butter or margarine
4 Tbsp assorted herbs, crushed (dried or fresh) (usually use rosemary, fennel, thyme, parsley, dill)
1 dash cayenne pepper
1 tsp McCormick's Montreal Steak Seasoning (optional) more olive oil for drizzling
Bring potatoes to a boil and cook only 5 minutes. Drain and set aside.
In a large deep skillet or dutch oven over medium heat, melt butter or margarine and olive oil
together. Add garlic, herbs, cayenne, and seasoning; stir until well blended. Add potatoes and turn
carefully, coating them with the butter-herb mixture. Cook uncovered over medium heat, gently
turning occasionally, for 1/2 hour. Turn up to medium-hi the last 10 minutes, turning more frequently
and drizzling with more olive oil if the potatoes seem dry. The result will be potatoes with a crisp
herb crust and a creamy interior. Serve immediately.
Great with grilled steak, chicken, or chops.
Submitted by SandieLR
Vegetables, Side Dishes & Salads
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