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
Don’t know why I was ‘compelled’ to buy Irish potatoes yesterday. Alas I didn’t know what to do with it. So now I’m sure of an interesting lunch/dinner for today.Thanks Nma
Thank you Chinwe. I am glad you got some use for your potatoes. Please leave us some feedback on how it went
Thank you Oluwatoyin
Love your recipes. Good job.
When adding the butter do we brush it on d potatoes or take the potatoes out and mix in a bowl with d butter?
Hi Dolapo, when you add the butter, you stir it with the potatoes in the same pan. No need to move anything around. I hope this helps
I tried your recipe today. voila, its nourishing, delicious. First attempt, but good result. though I ate it with chicken stew by the side. Thanks so much.
Tola 🙂 Yay you! Thank you and GOD Bless you Abundantly 🙂