Roast or Grilled Potatoes with Fresh Herbs; lesson learned

It’s the middle of September.

Sadly, it’s still hot and dry most days but the nights are cooling off enough that I’m willing to return to the kitchen.

This time of year we debate buying another bag of charcoal and the nightly question becomes ‘are you cooking or am I…’

These are great regardless of oven or grill (barbecue).

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Roast or Grilled Potatoes with Fresh Herbs

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Crisp on the outside and soft on the inside, these are a popular potato side. You can use less butter – but we both love butter.

• Author: Kate
• Prep Time: 5 minutes
• Cook Time: 30 minutes
• Total Time: 35 minutes
• Yield: 2 servings 1x
• Category: Potatoes

Ingredients

Scale 1x2x3x

• 2 medium (10oz, 300gr total) potatoes
• 1 tbs olive oil
• 1/2 tsp paprika
• 1 tbs whole fresh savory leaves
• 1 tbs chopped chives
• 2 tbs butter

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Instructions

• Slice potatoes in quarters the long way.
• Then slice in half or thirds the short way.
• Put oil and paprika into bowl and mix.
• Add potatoes and stir, coating thoroughly.
• Cook on barbecue (grill) for 30 – 35 minutes or until done.
• Stir occasionally as they tend to develop ‘hot spots’ and can get a little crispy.
• Or you can roast them in the oven:
• Arrange potatoes on a baking sheet.
• Bake at 400F for 30 minutes.
• To finish:
• Put potatoes into a bowl, add butter, herbs, and toss well, to melt butter and coat potatoes.

Notes

Use an old metal pie plate or cake tin or foil barbecue container to make cooking potatoes easier. The fresh herbs are added to finish.
Substitute thyme, oregano, marjoram or your favorite for the savory.

Nutrition

• Serving Size: 1/2 recipe
• Calories: 311
• Sugar: 2.5 g
• Sodium: 36.3 mg
• Fat: 18.8 g
• Saturated Fat: 8.2 g
• Trans Fat: 0 g
• Carbohydrates: 33.9 g
• Fiber: 5.4 g
• Protein: 3.8 g
• Cholesterol: 30.5 mg

Keywords: potatoes, herbs, grilled potatoes

If you still have zucchini try a Potato & Zucchini Skillet Cake

I learned something knew the other day.

I learned the importance of paying attention rather than doing things on auto-pilot.

I learned what happens when one does not add baking soda to soda bread.

In my defense both salt and bicarbonate come in tall, blue, round, cardboard containers. Both are produced by the same company. (Bicarbonate is a type of salt and sold with the salts here.)

Both have the same logo.

Both have the same white top with the same pour spout.

I normally have a small container of salt and a large container of baking soda (bicarbonate).

Last summer, in an attempt to make my own weed killer, I bought a large container of salt.

I was cleaning out the cabinet last week and, apparently, put the baking soda behind the large container of salt instead of the other way ’round.

When I made soda bread, which I have made a few hundred times, I grabbed the small salt and, what I thought was the baking soda.

I made the bread, put it in the oven, and, when the timer went off it didn’t look ‘done’.

It didn’t have a nice brown top, didn’t look like it had raised much, and there was visible butter floating on top.

Thinking I had set my oven temp wrong I put it back in for another few minutes.

Nothing.

I took it out of the pan and realized it hadn’t raised at all.

The proverbial lightbulb went off in my head and I went to the cabinet. Yup, the big salt was in front of the baking soda.

I cut into the bread, out of curiosity. It was just hot, wet flour.

I tasted it. It was hot, wet, salty flour.

Now I know the importance of baking soda….

And paying attention.