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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.


Pre-heat oven to 425. Place potatoes in an oven-proof roasting pan or baking sheet, drizzle with oil and a bit of salt, then toss by hand to coat.  AFter twenty minutes rotate the pan for even cooking. When fork tender-- about twenty more minutes-- pull from oven, shower with spice blend, shake to coat or flip with spatulaand return to oven for another 2-5 minutes to warm the spices. 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.


  • 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. 

Photo Credit: Erin Scott