Beautiful. Simple. Delicious! It can't get better than that for an amazing side dish. I love that these potatoes are so elegant but take so little work. You can substitute your favorite fresh herbs for the oregano- you could add in chives, basil, thyme or even some rosemary.
I am so excited because I got spring fever last weekend and I bought a lot of garden soil, herbs and other plants. I planted two types of thyme, some rosemary, two types of lavender and also some lemon balm. There are going to be some delicious recipes coming out of the garden this spring and summer!
I am also caring for my artichoke, strawberry and lettuce plants. I planted some pea and spinach seeds as well. Later on I will add some tomatoes, peppers and some other veggie delights to the mix. This is going to be a good gardening year! I am making sure to add lots of compost to the soil along with some organic fertilizer to produce some great vegetables and herbs. Some great flavors will be coming your way!
What types of herbs do you like to use and grow? What are your favorites? I would love to know in the comments below.
Enjoy these potatoes!
8 small Yukon Gold potatoes
1/4 cup coconut oil, melted
Several sprigs of fresh oregano
Kosher salt & Fresh ground pepper to taste
Heat the oven to 400F.
1. Wash potatoes and dry.
2. Place potato (one at a time) in the bowl of a wooden spoon. Take a knife and cut "slices" of the potato. The spoon will stop you from cutting all of the way down to the bottom. You want to make the slices thin, about 1/4 to 1/8 inch.
3. Place all of the sliced potatoes onto a rimmed baking sheet. Take herb leaves and place one between each potato "slice."
4. Brush the potatoes thoroughly with coconut oil.
5. Sprinkle liberally with kosher salt and freshly ground pepper.
6. Bake for about 20 minutes or until potatoes are golden brown and thoroughly cooked through.
Enjoy as a lovely side dish with your dinner or a barbecued main dish!