Herbed Yukon Gold Home Fries

After a very long post last week I’m going keep this one short and sweet (well . . . short and savory, I guess).

These potatoes are quick, easy and absolutely delicious! Seriously, I ate the whole test batch in one sitting. They are also super versatile and would be just as at-home next to (vegan) sloppy joe’s as they would be siding a fancy-shmancy portobello steak and salad.

One of the best things about Spring and Summer is fresh local herbs and this recipe really lets them shine. Try mixing and matching different combinations of the suggested herbs. The combo I used (in the picture above) is tarragon, marjoram and rosemary, but change it up depending on your mood or what you have around.

Thyme, Rosemary & Marjoram

Herbed Yukon Gold Home Fries

Makes 4 side dish servings

¼ cup loosely packed leaves of each of the 3 fresh herbs you choose (suggested herbs: Savory, Thyme, Rosemary, Tarragon, Marjoram)

2 tbsp olive oil

Salt & Pepper to taste

4 medium-large Yukon gold potatoes, scrubbed and chopped into thick wedges
1 medium yellow onion, sliced in half moons

Preheat the oven to 425º

In a blender or small food processor, blend the herbs and oil until well combined. 

In a bowl toss together the potato wedges and onion slices. Toss in the herb mixture, salt and pepper, until the potatoes are well coated.

Spread the potatoes on a parchment lined baking sheet and put in the oven. Bake for 25 minutes, until the potatoes are browned and easily pierced with a fork, and the onions are beginning to caramelize.

Enjoy!

Veg Jenski xo