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Herb Garden Potatoes

April 28, 2011

It takes a while to get settled in to a new place. Even though we unpacked really quickly, have had friends and family over, and have established a laundry routine, there was one big thing I was waiting on to really feel at home.

After some schlepping and playing with dirt last weekend, I finally set up an herb-garden. It’s nothing too crazy – a few big containers with the essentials and smaller pots lining my porch railing – but having some herbs really makes the house feel like it’s working for me. Call it neurotic or selfish, but I prefer to have a reciprocal relationship with my plants: if I’m going to water them, I expect them to at least provide a service, like flavoring my food.

The herbs need time to settle and grow before I start harvesting with abandon, but I couldn’t resist making something with my new household additions. My choice of herbs was in part determined by which plants looked the strongest, which ended up being the classic combination of oregano, marjoram and parsley.

This is really more of a technique than a recipe. Roast potatoes are one of those simple dishes with a million variations, a perfect opportunity to use an herb garden. I love being able to step out on the porch and pluck a handful of this or that. It’s the closest I’ll ever get to being Ina Garten.

While the potatoes were good, it was the roasted onions that really did it for me. They lightly absorbed the lemon and herb flavors and got a tad crispy on the ends. I’m tempted to just roast a pan of onions next time; I guess that depends on who I have over for dinner.

Herb Garden Potatoes

Serves 3-4 as a side dish

2 Tablespoons extra virgin olive oil
~1.5 lb red potatoes, cut into bite-sized chunks

1/2 small red onion, thinly sliced
1 large clove of garlic, minced
juice of half a lemon

handful each of fresh oregano leaves, marjoram leaves and flat parsley leaves, roughly chopped
(or your own favorite herb combination)

1. Preheat oven to 400degF.
2. Drizzle olive oil in a baking pan. Add other ingredients and toss to coat.
3. Bake for 1 hour, stirring every 15 minutes, or until the potatoes are tender.

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