Garden Herb Potatoes
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Garden Herb Potatoes

 Prep Time: 10 MIN

Cook Time: 1 HR, 30
Total Time: 1 HR, 40


8 red potatoes, scrubbed and halved
1/3 cup extra virgin olive oil
1/2 cup fresh basil, chopped
8-10 Rosemary sprigs, chopped
5 or more cloves of garlic, minced
1 teaspoon salt
1 tablespoon lemon juice
Chives, fresh or dried
Parmesan (optional)
Cookware used:
For smaller potatoes, Skillet with Cover
For medium or large potatoes, 4 Quart Stock Pot with Cover
1. Mix olive oil, basil, rosemary, minced garlic, salt, and lemon juice together in a bowl.
2. Wash potatoes, slice in half.
3. Rinse with water.
4. Pour enough olive oil herb mixture on bottom of Skillet with Cover/ 4 Quart Stock Pot with Cover. Poke potatoes with a fork to make holes for olive oil to saturate, dip in olive oil mixture or brush on with pastry brush (making sure herbs stick to potatoes too).
5. As you dip or brush potatoes, layer them in the Skillet with Cover/ 4 Quart Stock Pot with Cover. Sprinkle with chives, and Parmesan if desired.
6. Place whole cloves of garlic in cooker for a side dish of baked garlic. Dab herb mixture over potatoes reserving some for after potatoes are cooked.
7. Cover unit and place on base. Steam-bake it at setting #3 for 1 ½ – 2 hours or until tender.*This olive oil mixture is delicious served with bread. Try it in place of butter or margarine with your Italian meals.

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