It was a warm Spring evening, I was lost on what to make for dinner, but I had some potatoes and some chicken. I put the chicken to roast, but I was still starring at the potatoes; not quite sure what to do with it. One thing is this, when it comes to cooking I do hang sometimes and when that happens, I take sometime off the kitchen and draw inspirations from whatever I can place my eyes on.
Anyway, I decided to go for a baked or roasted potatoes with some herb de provence . But alas, how many people keep herb de provence in their homes? At this point, I knew I had to make the recipe a little easier, so winged it. I like when I can just instinctively wing complicated to simple recipes. I actually tried this recipe a few times after and with sweet potatoes and it was so amazing. The sweetness of the potatoes plus the herbs and butter made it a wonder in my mouth
These potatoes were so good, my ajebutters ate up all they had in their bowls even before they touched their chicken. Yes, I am surprised because this is not even mashed potatoes, this is regular potatoes with the skin on. Any recipe I work on has to be child friendly. In fact, I do give my ajebutters and their friends lessons in cooking and man was I thrilled to work on this one with them. It was fun washing and brushing each potato and pouring on the seasonings.
In fact let us just get to it!
- 6-8 medium sized potatoes, washed and cut into 1-2inch chunks(Any type of potatoes works. Sweet potatoes are actually wonderful with this recipe)
- 1 tbsp. of olive or sunflower oil
- 1 knob or tbsp. of butter
- 1tsp of thyme
- ½ tsp of dry grinded pepper or red chili flakes
- 1tsp of black pepper
- 1tsp of white pepper
- 1 plum tomato(thinly sliced) or about 6 cherry tomatoes
- salt to taste
- Wash the potatoes thoroughly by scrubbing with a soft cloth
- cut into 1-2 inch pieces
- In a bowl, toss the potatoes with all the ingredients except the butter. Let it marinate for about an hour
- in a 350 degree oven, place the potatoes in a greased oven tray or skillet. let the potatoes cook for about 15minutes; then add the butter and stir with the potatoes; then cook further until cooked through and soft. To get the potatoes to have a golden brown color, turn up the heat to about 400 degrees and cook for another 5 minutes