Roasted Potatoes with Parsley and Chives

Native to South America, the potato was once thought to be poisonous and the cause of leprosy. Ready and resilient, today it is one of the world’s most common foods. Louis XVI is famous for encouraging Antoine-Augustin Parmentier, the economist and agronomist, in his written works on food. These included several reports on ways of using potatoes. When Benjamin Franklin was in Paris in 1767 he was a guest of honor at a dinner party thrown by Parmentier, where every course was made from potatoes as part of a campaign to promote potatoes as answer to famine. By the 19th century it was an important part of the French diet.

 

  • 3 pounds new potatoes, unpeeled
  • 2 lemons
  • 8 cloves garlic, peeled
  • several sprigs fresh thyme
  • AVOCARE Extra Virgin Garlic Avocado Oil
  • salt and pepper
  • ¼ cup fresh parsley, chopped
  • 3 tablespoon fresh chives, chopped

 

  1. Preheat the oven to 400° F.
  2. Wash the potatoes to remove the dirt. If potatoes are small – about the size of a ping pong ball – leave the whole, otherwise cut into halves or quarters.
  3. Cut the 2 lemons into thick slices. Remove seeds. Put the potatoes in a baking dish in a single layer and scatter over the lemon slices, garlic, and thyme. Drizzle AVOCARE Extra Virgin Garlic Avocado Oil generously over everything and toss with your hands, making sure each potato is covered in oil. Season generously with salt and pepper.
  4. Bake for 35 to 40 minutes, turning everything at least once, until the lemons are starting to caramelize and the potatoes are golden brown.
  5. Remove from oven. Remove the thyme sprigs, toss with the fresh parsley and chives and serve immediately.

 

Serves 6

This recipe is from AVOCARE spokesperson, Maite Gomez-Rejón. Visit her site ArtBites here.