Garlic Herb Butter Roasted Baby Potatoes
Ingredients
• 2 lbs baby gold potatoes, quartered
• 2 tbsp olive oil
• 1 ½ tsp sea salt
• ½ cup unsalted butter (1 stick)
• 1 garlic clove, minced
• ½ cup fresh parsley, finely chopped
Instructions
1. Roast the Potatoes
• Preheat oven to 425°F (220°C).
• Spread quartered potatoes on a baking sheet. Drizzle with olive oil, sprinkle with sea salt, and toss to coat.
• Roast for 20 minutes, stir, then return to the oven for another 20 minutes, until golden and crisp.
2. Make the Garlic Herb Butter
• While potatoes roast, melt butter in a small saucepan over low heat.
• Add garlic and cook for 1 minute, just until fragrant (don’t brown).
• Stir in parsley and remove from heat.
3. Finish & Serve
• Toss hot roasted potatoes in the garlic herb butter until well coated.
• Serve immediately as a side dish.
*Tip* If you need to make them
A head of time like I did, just pop them back in the oven for ten minutes before coating in garlic herb butter mixture
Wine Pairing: McGrail Vineyards 2022 Patriot Cabernet Sauvignon
#WinePairing #RedWineLovers #FiletMignon #summergrilling
#SteakandPotatoes #bbq
My favorite part of summer is grilling and pairing with a rich, bold cab. Let’s set our fillets aside. We want to get them to room temperature before putting them on the grill. I think somebody wants filet minan. Who doesn’t love that smell? Now, let’s make some golden baby oven roasted butter herb potatoes. The important thing here is just chopping the potatoes to roughly the same size. Cover in a good amount of olive oil. Coat with a little sea salt. Make sure they’re all coated. Pop the potatoes in your preheated oven and be sure to take those sip breaks. About halfway through cooking, take them out and give the pan a good scrape, mixing up the potatoes. Put them back in again. These ones took about 40 minutes total. Perfectly golden. Now for our herbed garlic butter. Normally we do about half of this, but we want a little extra for our fillets. For this 8 oz stick of butter, it took about 45 seconds to get it to this perfect consistency. This is what you want. Then I chopped up about a cup and a half of fresh parsley and minced one clove of garlic. Oh, that smells so good. When our steaks come off the grill, we’re going to throw the potatoes back in the oven for about 10 minutes just to kind of reheat them, get them all nice and crispy and sizzled up. And then we’re going to toss them in this amazing herb garlic butter. It’s filet minan. We’re going to season with a little salt and pepper. Call it a day. Our charcoal is ready. You know it’s ready when it starts to turn white like that. We’re going to add our 1-in fillets to the center of the grill where it’s the hottest. And then keep the lid on. Only cooking for about two to three minutes per side. Perfect. Grilling isn’t as hard as the guys make it sound. Got some asparagus. I’m just going to throw on the grill. Super easy. They’re very thin. Sometimes if they’re fat, I would steam them first. Season them right on the grill. Olive oil. Get the flames coming up. Salt and pepper. Give it a little look at that. Popping these back in the oven just to get them heated back up again. These are the best freaking potatoes. Add our garlic herb butter. Oh my gosh, it smells so good. Grilled flamean. A warm summer night eating alfresco on the patio and enjoying a bottle of Mcra Vineyard’s 2022 Patriot Cabernet Svenan. Follow me at Greta’s table. A place where we can slow down and enjoy the simple things in life like a fresh, delicious meal and an exceptional glass of wine.
1 Comment
That looks really good. I love serving in this style for gatherings. Add in some fruit and cheese 😋😋😋