Ingredients
| 2 lbs. | Red or | | white baby potatoes (about 40), unpeeled | | 2 | sm. onions, cut lengthwise into wedges | | 1 tbsp. | Hard margarine or | | butter | | 1 tbsp. | Olive (or cooking) oil | | 1 tbsp. | Lemon Juice | | 1 tbsp. | Italian (or Mediterranean no-salt seasoning (such as Mrs. Dash) | | 1/2 tsp. | seasoned salt | | Fresh thyme leaves, for garnish |
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Instructions
Cut larger potatoes in half to make all uniform in size. Place in greased 9 x 13 inch baking dish. Add onion.
Melt margarine in small saucepan on medium-low. Add next 4 ingredients. Stir. Pour over potato mixture. Toss until potato mixture is evenly coated with herbs. Cover tightly with foil. Bake in 375 F. oven for 40 minutes. Remove foil. Stir. Bake, uncovered, for 10 minutes until potatoes are tender and golden.
Sprinkle thyme leaves over top. Toss. Serves 8.
HERBED POTATO SALAD: Prepare according to directions above. Chill. Cut potatoes and onion smaller if desired. Transfer to large bowl. Add 1/3 cup each sliced green onion and diced red pepper and 1/4 cup coarsely grated carrot. Toss. combine 1/3 cup Italian dressing (your favorite) and 1 Tbsp. lemon juice (or balsamic vinegar) in small bowl. Drizzle over potato mixture. Toss until well coated. Serve chilled or at room temperature. Will keep in refrigerator for up to 5 days.
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Author's Comments
The herb and onion flavoring make this dish extra tasty. Serve with Beef Roast or Lemon Cheese Fish.
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