This past Sunday, the dinner menu was as follows:
Medium-rare strip steak
Now, I know we’ve gone over the medium-rare steam via searing it in your cast iron skillet, then popping it briefly in a 500*F oven about a handful of times (Yes, I love a great steak). Let’s focus on the herbed potatoes.
Prep & Cook Time: 50 minutes total.
Scrub your little potatoes, let dry on a towel, cut in half and poke holes with your fork for ventilation. (We don’t want these little guys exploding in the oven!)
Preheat your oven to 400*F. Place the little potato halves into a sturdy ziplock bag. Toss in a generous amount of extra virgin olive oil, kosher salt, fresh ground black pepper, fresh minced garlic, and any herb that you prefer. I added lemon pepper, rosemary, a little dried parsley and dried oregano to mine.
Scatter them on a cookie sheet (no need to grease the cookie sheet… You have enough olive oil on the potatoes so they won’t stick.) Place them in your hot oven and let bake for 45 minutes. Once you feel they are done, take your tongs and squeeze one of the chubbier potatoes gently. If they look to burst a little bit where you cut them in half, they are done.