In this dish, hardy herbs are roasted with the potatoes and onions, infusing them with flavor. Then tender herbs are tossed with the hot potatoes just before serving; the heat brings out the herbs’ flavors, but they stay green and fresh tasting.
Love to cook? Sign up today to get daily recipes from Fine Cooking plus special offers
This is a great side for any simply prepare protein when your herb garden is in full force. I cut the amount of olive oil and baked the potatoes and onions at a 425 degree convection setting. This seemed to correct the onion burn other reviewers noted.
This is absolutely delicious, and so simple! Every time I've made it I have gotten requests for the recipe.
© 2019 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?