I had almost forgot, but Classy In Philadelphia wanted to see the recipe for the potatoes I made. The recipe is from The Little Black Apron which is a cookbook aimed at the single girl, which means most of the recipes are given for a single serving. I made more potatoes than it called for and just used the amount of other ingredients that seemed right. Overall it was really easy!
Herb and Garlic Roasted New Potatoes
1/4 lb baby new potatoes (about 4 or 5) or use any potato you'd like
1 to 2 cloves garlic thinly sliced
Salt & pepper to taste
1/2 tablespoon extra-virgin olive oil
1 teaspoon chopped fresh Italian flat-leaf parsley
1/2 teaspoon chopped fresh rosemary
1/2 teaspoon copped fresh thyme
1. Heat the Oven to 500*
2. Rise and pat dry potatoes, and cut into half or quarters (you want them all to be around the same size)
3. In a baking dish combine potatoes, garlic, salt, pepper, and enough olive oil to coat the potatoes. Cover the dish tightly with foil. (I mentioned this when I wrote about the meal earlier, but we just used a baking sheet and didn't cover them and they still turned out pretty good.)
4. Roast for 40 minutes, or until potatoes are fork-tender but not mushy.
5. Toss the hot potatoes with the herbs in the baking dish.
Really easy I think and really yummy too!