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Stonehouse Roasted Potatoes

Stonehouse Roasted Potatoes

Another great use for our Best-Selling blends, this easy potato dish makes a great side to a wide variety of mains.

 INGREDIENTS

Pre-heat oven to 425. Place potatoes in an oven-proof roasting pan or baking sheet, drizzle with oil and mix with hands to coat. In approximately 30 minutes pull from oven, shower with spice blend, shake to coat or flip with spatulaand return to oven until fork tender ––about 10-15 more minutes. It is important to add the spices at the end of cooking, otherwise they’ll burn. Serve on a warm platter or in the pan.

VARIATIONS

  • Use Olio SantoGarlicBasil or Rosemary Oil.
  • Par boil potatoes for 15 minutes before roasting, or finish on the stove top in a cast iron pan. Use very small potatoes, leave whole, par boil for ten minutes, let dry, then flash fry in enough oil to cover potatoes for 30-60 seconds in small batches, transfer to a small dish dusted with NVB and shake to coat; keep warm in an oven heated to 200, while you finish. Adapted from Michael Chiarello’s Coquetta. Delicious fun for a winter night snack.

Photo Credit: Erin Scott