Garlic Red Potatoes
Red Skinned Potato, 1Lb., quartered
1Yellow Onion, Diced
1 bunch Italian Parsley, chopped
2 sprigs Dill, chopped
1 bunch Chives, chopped
1 Tbs Epicurean Lemon Extra Virgin Olive Oil
1 Tbs Epicurean Garlic Extra Virgin Olive Oil
Salt and Cracked Pepper to your taste.
Quarter the potatoes, dice the onion and combine the two together on a baking sheet. Drizzled with Epicurean Extra Virgin Garlic Oil. Bake for about 40 minutes at 375, checking for a slight coloring of golden brown. Remove & cool completely.
Clean and chop the herbs. Add all the herbs as well as Epicurean Lemon Extra Virgin Olive Oil to make the flavors really come alive. Finish with the addition of Epicurean Garlic Extra Virgin Olive Oil before adding the cooled potatoes. Stir to complete and add the salt and pepper to taste.