ROAST POTATOES WITH HERBS

Recipe by Pam's Midwest Kitchen Korner

Ingredients:

1 pound small potatoes, such as baby Dutch yellow, fingerlings, baby purple, and/or new red or yellow potatoes

1 medium onion, cut into wedges or coarsely chopped

1 clove garlic, minced

½ teaspoon kosher salt, sea salt or coarse salt

¼ teaspoon coarsely ground pepper

2 tablespoons olive oil

1 tablespoon snipped fresh thyme, rosemary or parsley

1 (5.5 ounces) package semisoft cheese with garlic and herbs (I used Alouette)

Chopped chives for garnish, optional

Method:

Preheat oven to 325°. Wash potatoes.

In a greased 9x9x2-inch baking pan or shallow baking pan, combine potatoes, onion and garlic.

Sprinkle with salt and pepper. Drizzle with oil, toss to coat.

Roast in oven, uncovered, for 45 minutes. Stir mixture, bake for another 10-20 minutes more or until potatoes are tender and brown on the edges.

Transfer to serving bowl, and top with cheese, allowing it to melt and garnish with chives.

Serve

Enjoy!