Summer is almost here and the deck has taken on it’s Summer Persona. Drinks on the deck at the end of the day is a bit of a tradition and one we enjoy. Strawberries are in-season which lends itself to lots of strawberry dishes. We enjoyed these with fresh mint garnish from the garden.

While we were enjoying our drinks I was roasting baby red potatoes in the oven.

Set the oven for 425 degrees. Take your potatoes and cut them in half. Add herbs harvested from the garden and drizzle with Extra Virgin Olive Oil. Then toss. I used Parsley, Rosemary, Chives and Summer Savory. You can add salt and pepper, if you like.

Cover a sheet pan with foil. Place the potatoes face down on the pan and place in the oven. Set the timer for 20 minutes and enjoy your cocktail.

After 20 minutes turn the potatoes and cook for a further 10 to 20 minutes.

Potatoes are done when crisp on the outside and soft on the inside. Transfer to a bowl or directly to your plate.

Herb roasted potatoes, carrots, and barbecued chicken make a great summer meal.


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