We have two dear friends, Vivian and Andy, that live down the street from us. Derrick has known Vivian since college and over the years, the four of us have become very close friends. Derrick and Andy golf practically every Saturday, we have gone on vacations together and spent many nights making last minute plans for sushi, frozen yogurt or boba runs. They are moving to San Francisco in a couple of weeks and we are going to miss them so much. But, we are also very happy for them as they are moving on to bigger and better opportunities. I wanted to cook dinner for them one last time before they leave and get a chance to enjoy each other’s company.
Menu: Arugula Salad with Balsamic Vinaigrette, Veal Scaloppine with Mushrooms and Marsala and Herb Roasted Potatoes and of course red wine.
I know it’s summer time and most summer menus revolve around the grill and not the oven, but I actually like using the oven to cook. Well, I like the idea of popping something in the oven and not really worrying about it until the timer goes off. I especially like the idea of divide and conquer. I can prepare the veal scaloppine and salad while the side dish is cooking without much attention from me.
These herb roasted potatoes are so easy to make and have such wonderful flavor from the olive oil, rosemary, garlic and thyme. It’s a hearty side that would go great with many dishes, such as grilled chicken or steak. The skins roast up beautifully while the inside is nice and soft.
Herb Roasted Potatoes
Prep time: 5 mins Cook time: 45-60 mins
2-2½ lbs. assorted small potatoes (Fingerlings, Red Bliss, Yukon Gold)
¼ C extra virgin olive oil
1 Tbs fresh rosemary
1 Tbs fresh thyme
4 cloves of garlic, roughly chopped
½ tsp sea salt
½ tsp garlic salt
1 tsp freshly ground black pepper
Preheat the oven to 400º.
Place the clean potatoes in a large bowl.
In a measuring cup, whisk together the olive oil, rosemary, thyme, garlic, salt, garlic salt and pepper. Pour olive oil mixture over potatoes.
Using your hands, combine the ingredients and make sure the potatoes are well coated.
Line a baking sheet with foil for easier clean up. Using your hands, transfer the potatoes to the baking sheet. Make sure the potatoes are in a single layer. Save any unused oil from the bowl to dizzle over the potatoes after roasting.
Place baking sheet on the middle rack and roast for 45min to 60mins, until fork tender. Turning the potatoes every 20 mins to prevent burning.
Remove from oven and add reserved oil to the potatoes, toss and serve.
It was such a great meal and we had a great time with our old friends. Hope you enjoy this meal with your friends and family soon. Take care!