These russet potatoes are seasoned then baked in the oven until crispy. Next, they are tossed with fresh basil, fresh cilantro, and for a little extra I like to pour on a roasted poblano and garlic sauce.
The poblano sauce is from my friends at Le Sauce Co. You can find their amazing gourmet sauces at select grocery stores or online. This one has such a beautiful hint of heat with so much flavor. Now of course you can just make the potatoes without the sauce, and they are delicious like that too. Look how amazing they are.
You can serve with a main course or pop in tacos! I like to add the potatoes in tortilla with fresh avocado, cheese, sour cream, and lettuce. It is so good.
Let’s get started.
Roasted Herb Potatoes
A crispy roasted potato with fresh herbs and my favorite store bought poblano sauce.
Servings: 4 servings
Ingredients
- 6 medium russet potatoes, peeled, and chopped into bite size pieces.
- 2-3 tbsp. olive oil
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/2 tsp garlic powder
- 1/4 tsp paprika
- 2 tbsp. cilantro, minced.
- 4 basil leaves, minced.
- 1/4 cup Poblano and garlic sauce Le Sauce brand is my favorite.
Instructions
- Preheat the oven to 350°.
- Line a baking sheet with parchment paper.
- Peel and chop the potatoes into large bite size pieces.
- Add the oil to the baking sheet. Now toss the potatoes on and sprinkle with the salt, pepper, garlic powder, and paprika. Mix all together.
- Bake for 40-50 minutes. Flipping once in-between that time.
- We want them golden and crunchy.
- Serve with the fresh chopped herbs and a nice topping of the sauce.
- ENJOY!
