Somewhere in my DNA, I must have some Irish blood because I am inexplicably in love with potatoes! It doesn’t matter how they’re prepared, I can make meals on just potatoes. However, I do have my favorite ways to cook potatoes, and crispy roasted and toasted makes me dance and twirl! Adding a generous sprinkling of sea salt and pepper, then tossing the crispy, golden brown potatoes in fresh herbs and green onions gives them a chic and luxurious feel and taste…and, yes, they are, oh, so ‘Bohemian Bold’ now! This recipe can serve 4…well, that is if you’re not feeding me because if I’m there, then this is MY bowl!
Preheat Oven: 400
What you need:
4-6 small to medium potatoes
Cooking spray (canola or olive oil)
¾ tsp sea salt
¾ tsp fresh ground pepper
1/3 cup chiffonade (thinly sliced) green onions/tops
2 tbl finely chopped French Tarragon
1 tbl finely chopped parsley
What you do:
Thinly slice potatoes crosswise into rounds. Place in a glass bowl. Spray well with cooking spray and toss and coat potatoes. Cover and microwave about 7 minutes. Spread partially cooked potatoes on a cookie sheet lined with parchment paper. Salt and pepper potatoes. Lightly spray potatoes once more. Cook in preheated 400 oven another 8-10 minutes or until done.
Meanwhile combine in a small bowl the green onions, thyme and parsley and mix well. Turn on broiler to create a more ‘golden’ grown finish on potatoes. Remove, scoop into bowl. Toss well with the herb mixture.
©Alice D’Antoni Phillips Ally’s Kitchen