This recipe is easy and it is wonderful. My favorite thing about it is that it allowed me to use a big handful of various herbs from my garden. You can use small amounts of dried herbs if you do not have access to fresh. The cost of buying a number of herbs at the grocery store can be prohibitive. This should not be an expensive recipe.
If you haven’t considered it, or if you have considered it and just haven’t gotten around to it, allow me to encourage you to start a little herb garden. It is easy. Mine has even survived this incredible heat. You incur some costs starting it up, but you will make your money back quickly if you have been buying those little plastic containers of herbs at three dollars a pop. Plus, it makes me feel good to grow at least part of my own meal.
This recipe is adapted from a recipe in Martha Stewart’s Everyday Food.
1 pound small red potatoes
1 Tablespoon canola oil
½ cup buttermilk
¼ cup sour cream
3 Tablespoons mayonnaise
2 Tablespoons chopped fresh herbs, such as basil, thyme, chives and parsley
⅛ teaspoon garlic powder
Salt and pepper
Five slices of bacon, cooked crisp and chopped
Heat the oven to 400 degrees.
Rinse and dry the potatoes. If they are more than an inch-and-a-half in diameter, slice them in half. Lightly coat them with canola oil. Place the potatoes in an oven-safe baking dish and season them with salt and pepper.
Roast the potatoes for 35 minutes, occasionally stirring them in the pan to prevent sticking. The potatoes are ready when a sharp knife easily pierces the potato. Remove the potatoes from the oven to cool for at least 10 minutes before dressing.
In a small bowl, combine the buttermilk, sour cream, and mayonnaise. Add the garlic powder and a dash of salt and pepper. Stir to combine. Rinse and pat dry the herbs. Mince the herbs and add them to the buttermilk mixture. Stir to combine. Taste the dressing and add salt and pepper, as needed.
When the potatoes have cooled a bit, mix them with the dressing. Sprinkle chopped bacon on top of the potatoes and serve.
This is great at room temperature and would probably be wonderful cold, as well. I didn’t mix the potatoes with the dressing when the potatoes were exceedingly hot because I didn’t want the heat to thin the dressing too much. I wanted the potatoes to be thoroughly coated.