Five-Herb Roasted Carrots and Potatoes
A mix of chives, oregano, Italian parsley, rosemary, and sage make this side dish wonderfully fragrant and irresistibly delicious.
Recipe Summary test
You also can prepare this dish on the grill. To grill, tear off two 22x18-inch pieces of heavy foil. Make a double thickness of foil that measures 22x18 inches. Place potatoes in center of foil; drizzle herb mixture over potatoes and sprinkle with salt and black pepper. Bring up two opposite edges of the foil and seal with a double fold. Fold the remaining edges to completely enclose the potatoes, leaving space for steam to build. Place the foil packet on the rack of an uncovered grill directly over medium** to medium-hot heat for 35 to 45 minutes or till the potatoes are tender, turning packet after 20 minutes.
For medium heat, you should be able to hold your hand over heat at the height of the food for 4 seconds. For medium-hot, it's 3 seconds.