The taste of food is a subjective experience, but there are certain dishes that can leave a lasting impression on our taste buds. One such dish is the herbed potato, which has the power to evoke memories and emotions through its unique blend of flavors. As a food enthusiast, I have tasted a variety of potatoes, but the herbed potato stands out as a true delight.
The first time I tasted the herbed potato, I was pleasantly surprised by its rich and savory flavor. The combination of fragrant herbs and perfectly cooked potatoes made for an unforgettable culinary experience. The herbed potato is an excellent side dish that can complement a variety of main courses, from grilled meats to vegetarian options. What makes this dish so special is the delicate balance of flavors – the herbs are not overpowering and allow the natural taste of the potato to shine through. I highly recommend trying the herbed potato, as it is truly a culinary masterpiece.
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Course: Vegetarian
Cuisine: Caribbean
Ingredients
- 1 lb potatoes
- 1 small onion finely chopped
- 2 tbsp. butter
- 1 sprig of chive
- 2 tsp. parsley
- 1/2 tsp. oregano
- 5 chadon beni leaves
- 2 leaves big leaf thyme
- 1 pimiento pepper finely chopped
- Pepper optional
- Salt to taste
Instructions
- Clean, boil the potatoes until tender, and peel the potatoes. Chop to your choice of size and set aside. Chop the onion and herbs. Melt the butter in a frying pan over a medium flame.
- Add the onion and chopped herbs and cook for about 2 minutes or until the onion is soft. Sprinkle some oregano and parsley over the potatoes.
- Add the potatoes to the pan and allow to cook until slightly brown. Remove from heat and set aside to cool before serving.
Click the link to download PDF of this recipe.
Click here for step by step recipe with pictures.
Recipe © Simply Trini Cooking. All rights reserved
Trini Herbed Potatoes
Ingredients
- 1 lb potatoes
- 1 small onion finely chopped
- 2 tbsp. butter
- 1 sprig of chive
- 2 tsp. parsley
- 1/2 tsp. oregano
- 5 chadon beni leaves
- 2 leaves big leaf thyme
- 1 pimiento pepper finely chopped
- Pepper optional
- Salt to taste
Instructions
- Clean, boil the potatoes until tender, and peel the potatoes. Chop to your choice of size and set aside. Chop the onion and herbs. Melt the butter in a frying pan over a medium flame.
- Add the onion and chopped herbs and cook for about 2 minutes or until the onion is soft. Sprinkle some oregano and parsley over the potatoes.
- Add the potatoes to the pan and allow to cook until slightly brown. Remove from heat and set aside to cool before serving.
