We had a spice swap to get ready for National Herb and Spice day celebrated June 10th......
Cam of Culinary Adventures with Camilla had a great idea to celebrate the holiday by swapping spices with other bloggers and then sharing a creation made with the spice we recieved. Cam decided we should post our creations with you today so that you have time to plan your meal for June 10th. She's like that.....
I was thrilled when I recieved my package from Rebekah of Making Miracles. Rebekah and I have been blogging friends for many years. She helped me through the struggle of caregiving my parents and I hope I helped her in her struggle of caring for her son who, as a teenager, suffered a severe stroke and needed rehabilitation.
Rebekah has a daughter the same age as my Angel Face. I was happy to get the bottle of Herbs de Provence, one of my favorite spice mixtures and the bonus package of applewood smoked salt and salt spoon. But my favorite part of the gift box was this drawing by Rebekah's daughter and sous chef, depicting me baking a cake with the assitance of my little sous chef. That drawing is in a place of honor on my refrigerator!!
I use Herbs de Provence quite often when I cook. As I said, it is one of my favorite blends. It is amazing on these shrimp and foil packets,, wonderful on these veggies roasted in the slow cooker, and an excellent way to season chicken.
But these potatoes are the way I most often use the spice mixture. They make the perfect accompaniment for so many dishes. I have recently gotten a new gas grill that is equipped with a rotisserie. I was excited to make my own rotisserie chicken which I will be sharing with you very soon. These potatoes were great with that chicken and a side of slaw.
Let's take a look at what spices/herbs the others got and what they made to share today......
- My Favorite Sandwich: The Reuben by Culinary Adventures with Camilla
- Roasted Fingerling Potatoes with Herbs de Provence by A Day in the Life on the Farm
- Chipotle Red Jalapeno and Cilantro Compound Butter by Our Good Life
- Grilled Chicken Kabobs with Everything Seasoning by Blogghetti
- Thai Coconut Curry Chicken Soup by Making Miracles
I paired this meal with a wonderful dry rose wine from the Finger Lakes region of New York. I am going to be sharing my opinions on this pairing and several other bottles from the region on June 13th with our Wine Pairing Weekend group. Make sure you stop by and learn more about these wines during twitter chat on that day at 11 AM ET following #WinePW.
I hope you enjoy this easy peasy recipe for these delicious potatoes. They can be roasted in the oven during the cold months and roasted on the grill with whatever else you are cooking up during the warm months. Fingerlings are the perfect potato for roasting as they cook up quickly and deliciously.
In my case, it was a gorgeous day however I was using my grill for the rotisserie chicken so I roasted these potatoes in my Breyville which does a great job without heating up the house.
Just one little more wonderful tidbit about my friend Rebekah. You see, her blog name is Making Miracles. You might think that is because she makes miracles in the kitchen and she does....however she also makes miracles come true for others in this world.
Rebekah is a surrogate mother who carries and brings a child into the world for those who otherwise would not be able to have them. She is currently expecting another baby very shortly to make dreams come true. Now that is what I call Making Miracles happen. God bless you Rebekah.
I hope you are enjoying the weather where you are and that you are staying safe and well as the Country starts to slowly open up again.
Roasted, Potatoes, Herbs, Spices, side dish, easy, vegetarian, vegan
Potatoes, Vegetable Sides
Yield: 4 servings
Roasted Fingerling Potatoes with Herbs de Provence
Fingerling Potatoes tossed with a mixture of olive oil and Herbs de Provence and roasted to a golden brown. Crisp outside, creamy inside and perfectly flavored.
Prep time: 5 MCook time: 20 MTotal time: 25 M
- 12 fingerling potatoes, cut if necessary so all are similar in size
- 1 T. Olive oil
- 1 T. Herbs de Provence
- salt and pepper to taste
- Toss the potatoes with the olive oil, Herbs de Provence, salt and pepper.
- Spread onto a baking sheet and roast at 425* for 15-20 minutes, until fork tender and golden brown, tossing once during baking.
Sat. Fat (grams)0.56
Property of A Day in the Life on the Farm
Created using The Recipes Generator