Sesame herb roasted potatoes

Sesame herb roasted potatoes

In my kitchen, I keep the potatoes out of sight, in a low corner cabinet.  The kitchen doesn't have a proper pantry (I know boo hoo 1st world problems), so I keep them in the same cabinet which holds the blender, ceramic trays, cutting boards, some tupperware, water bottles...ok maybe this cabinet needs to be reorganized. But my point is, because the potatoes are out of sight, they're usually out of mind. They hang out in the cabinet and sprout while I use up the fruits and veggies in the fridge and on the counter. One day I absentmindedly open the cabinet while trying to think of what would pair best with chicken and... OH! I have potatoes. I'll made chicken and potatoes for dinner (again). Each time, I make a variation of these roasted potatoes not because I'm crazy creative, but rather because I don't have the discipline or the memory to toss together the potato cubes in the same oils and spices. Here's what I did this time:

Ingredients:

  • 8 Russet potatoes, diced into bite sized pieces
  • 2 tbsp sesame oil
  • 2 tsp dried basil
  • 2 tsp dried oregano
  • 2 tsp dried parsley
  • 1 tbsp red pepper flakes
  • Juice of 1/2 lime
  • fresh thyme

Prep:

Preheat oven to 350F. Add potatoes, sesame oil, dried herbs, and red pepper flakes to a bowl. Toss to coat the potatoes and place them onto a foil-lined baking tray. Cook potatoes for 40-50 minutes until they are crisp. Remove from the oven, drizzle with lime juice, and garnish with fresh thyme. Eat as a snack or serve as a side dish.

 sesame herb roasted potatoes

sesame herb roasted potatoes