For college cooking those are my goals when finding new recipes! (Truth is, I look for those characteristics in any recipe I try!) And, this is especially true when looking for side dishes and ways to eat veggies!
Coming back from classes, you really want something with a few steps...so you can eat! On the other hand, you don't want a salad every night, either! Roasting is a great cooking method to use for veggies of all kinds--broccoli, asparagus, carrots, parsnips, potatoes--it is healthier, seals in flavor, and there is really nothing to do except prepping whatever your eating that night!
Try this roasted side dish next time from Huckleberry Cafe out in Santa Monica, California! Do some California Dreamin' with supper tonight!
Golden Herb-Butter Roasted Potatoes
Equipment:
Large rimmed baking sheet, lightly sprayed
Large mixing bowl
2 1/2 Tbls butter, melted
2 lbs small potatoes, cut into 1/4" slices
2 Tbls fresh thyme, chopped (or 1 tsp dried thyme)
2 Tbls fresh rosemary, chopped (or 1 tsp dried rosemary)
1 tsp kosher salt
Fresh ground pepper
1/2 cup fresh parsley, chopped
1 lemon, quartered
1. Wash your hands and the potatoes.
2. Preheat oven to 425F degrees.
3. Slice your potatoes into 1/4" sliced rounds.
3. Slice your potatoes into 1/4" sliced rounds.
7. You can toss them with lemon and parsley and consume.
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