As I said in my last post, I was just in New Orleans for #FinCon14. As expected, I learned so much about blogging (and got a much needed kick in the pants), but my biggest takeaway from the conference was growing my network of financial bloggers. I wasn’t going with anyone in particular (besides John and Monica), but had a list of people I wanted to meet. My new blogging bestie has to be Leah Manderson, and I’m also glad to have met Jamie from Spirited Gifts, lots of folks from the XY Planning Network (Sophia Bera, Alan Moore, Eric Roberge, Matt Becker, among others), Leisa of Wealth Clinic, Jessica from Mo’ Money Mo’ Houses, Samirian of Budgetwise Financial Solutions, Sam and Linsey Knerl, and so many more. While I continue to mentally unpack from the conference and write a post about how kids learn about money, I leave you with an extremely tasty fall side dish: herb roasted potatoes and onions.
Truth be told, I first made this recipe about two months ago. Yes, in the heat of the summer. We had purchased a pound of marble potatoes at the farmer’s market, thinking we would make potato salad. And then we bought some local cheddar jalepeno brats for dinner. Couple that with an abundance of herbs in our garden and we were due for some herb roasted potatoes.
This dish is the epitome of Fall. If we host Thanksgiving in the near future, I think these potatoes would make the menu. Until then, these potatoes and onions might help John forget the Bears’ dismal loss to the Green Bay Packers.
And while Fall came a bit early with these herb roasted potatoes, I don’t think the season has officially begun since I still haven’t enjoyed my first pumpkin ale. As for that other sterotypical fall drink, I can’t say I’ll be drinking a pumpkin spice latte after reading this expose.
- 1 pound marble potatoes
- Extra virgin olive oil
- A handful of fresh herbs, such as sage, rosemary, oregano, thyme
- Salt and pepper
- ¼ onion, sliced
- Preheat oven to 425*.
- Rinse marble potatoes, scrubbing to remove any dirt. Spread evenly in a baking dish or on a rimmed cookie pan.
- Rough chop herbs.
- Coat the marble potatoes with olive oil.
- Add herbs, salt, and pepper. Toss to coat.
- Roast in oven for 30-40 minutes until fork tender
Wow! Those look delicious! I’m a big fan of fresh herbs and garlic, so I’ll have to give these a try! It was so nice meeting up with you at the conference :)
Thanks Linsey! We’re also BIG fans of garlic and I’m sure it would make a great addition to these potatoes.