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Scarborough Blend Potatoes

Sunday, April 13th, 2014

In my effort to “dress up” some basic red potatoes, I turned to my spice cabinet for inspiration. As I began to look over available herbs, the words of the song, “Scarborough Fair” came to mind and I found myself reaching for parsley, sage, rosemary and thyme. The combination of these herbs with olive oil and a bit of sea salt and pepper transformed my ordinary red potatoes into a dish that even Simon and Garfunkel might enjoy!



Scarborough Blend Potatoes


1 Tablespoon + 1 teaspoon olive oil
1 teaspoon dried parsley, crushed
1 teaspoon dried rosemary, crushed
½ teaspoon dried thyme
¼ teaspoon dried rubbed sage
¼ teaspoon fine sea salt
¼ teaspoon coarse ground black pepper
1 ½ pounds red skin potatoes, skins remaining



Preheat oven to 375 degrees. Coat a 8 x 8 inch (1 ½ quart) baking dish with cooking spray.

Wash and dry the red skin potatoes and set aside.

Combine the olive oil, parsley, rosemary, thyme, sage, sea salt and black pepper in a large mixing bowl. 

If potatoes are large, cut the potatoes into thirds then cut into 1 to 1 ½ inch chunks.  If potatoes are smaller, cut the potatoes into quarters, then into chunks. Add the potato pieces to the oil and herbs in the mixing bowl and use a spatula to blend the potato pieces with the oil mixture until the potatoes are coated. Place the coated potatoes in a single layer in the baking dish and spoon any remaining oil and herbs onto the potatoes.

Bake for 30 minutes or until potatoes begin to brown. Serve warm.

Makes 4 servings

2 Responses to “Scarborough Blend Potatoes”

  1. Rose Hood Says:

    Looks and sounds yummy. Looking forward to trying it. Thanks!

  2. Jennifer Braley Says:

    Mrs. Murray,
    I will try this with a pork loin with fresh rosemary that we got from the farmers market. Can’t wait to experiment with your idea.
    Thank you for the inspiration!