Number of Servings: 4
Prep Time: 30 Minutes
Cook Time: 60 Minutes
7 potatoes (white, peeled and cut into 1″ cubes)
1 fresh rosemary (Sprig! )
1 fresh thyme (Sprig! )
2 tablespoon Fresh chives
1 teaspoon dried tarragon
1 teaspoon Salt
1/2 teaspoon Pepper
5 tablespoon bacon fat (I suppose olive oil would do…for a healthy vegetarian version, less flavour, mind you)
Pre-heat oven to 400 degrees
Mix up your herbs in a small bowl.
Toss the potatoes in the liquified fat.
Add your herbs and toss to coat.
Lay potatoes out in a 9×13 pan, and roast for about an hour.
Toss the potatoes after 30, then after 45 to ensure they don’t stick to the pan.
Obviously, if you cook with bacon fat, that kind of nullifies the “Vegetarian” tag. 😉