Garden Herb Potatoes
This morning the boys and I were hanging out with my new friend, Rachel, and she gave me some herbs from her garden! I asked her what some of their favorite ways are to eat fresh rosemary and thyme and she mentioned they love theirs with potatoes. I just kept adding other things for more color and this dish evolved. 😉 I posted a pic on Instagram and had several requests for the recipe so I wanted to go ahead and post it here! Several of y’all commented on how you grow your own herbs! I’m so inspired!
Do you grow herbs? Feel free to comment below about your favorites and your favorite techniques for growing them too! Or shoot me an email in the “Contact” section of our site with your tips and favorite recipes!
Serves 4-6 adults
8 medium potatoes, washed & scrubbed
2 cups baby carrots
1 onion, peeled & sliced
1/2 lemon, washed & sliced
3 T. garlic, minced
salt & pepper
Add potatoes, carrots & onions to casserole dish. Add a little water to the pan and drizzle with olive oil. Lay lemon slices on top and sprinkle with herbs and minced garlic. Cover with foil and bake at 400 degrees for about 1 hour, or until potatoes are soft. Add salt and pepper to taste. Serve potatoes with the cooked veggies, grated cheese, sour cream and whatever else you like on top of your baked potatoes (we love jalapeños and hot sauce too!). 😉
Disclaimer: Recipes on this site are a collection of our favorites. Some are our own recipes and others may have not originated on our site and/or have been adapted from other sites.