Prep Time: 10 minutes
Baking Time: 30 - 45 minutes
- red potatoes, cubed
- dried parsley, to taste
- 4 cloves of garlic for every 2 potatoes, finely chopped
- 2 shallots for every two potatoes, finely chopped
- sea salt, to taste
- freshly cracked black pepper, to taste
- olive oil
Preheat oven to 350 degrees F. Mix diced red potato with parsley, garlic, shallot, salt and pepper. Drizzle generously with olive oil. Coat well. Lay ingredients in a baking sheet/dish. Cover with aluminum foil. Bake in the oven for 30 - 45 minutes, or until potatoes are tender. Uncover the last 10 minutes to brown.
We served the potatoes with talapia filets, baked with olive oil, Herbes de Provence and red onion. Yum!!
If you made our Deer Stew w/Herbes de Provence, here's another way to use this seasoning. We know, we know-- it was kind of expensive.
Preheat oven to 350 degree F. Rinse filets in cold water. Dab dry with paper towels. Salt and pepper both sides. Sprinkle Herbes de Provence on both sides. Lay a slice of red onion on top. Bake for 15 - 20 minutes, or until fish is flaky and cooked through.
Sit tight. We're working on another game recipe. We will cook tonight!