Romancing the Potato

March 18, 2013



Spring Herb Baked Potatoes
When warm spring-like weather brings my tiny herb garden to life, I am one happy lady.  I love the taste of the new fresh herbs, they are much milder now than they'll be in summer.  I love to overload a baked potato with fresh snipped herbs.  For a fast lunch pop a russet potato in the microwave for about 8 minutes.  Finish it in a hot oven (or toaster oven) for 10 minutes or so to get a crispy skin and fluffy insides.  Split open and top with butter and salt and plenty of snipped herbs.  Today I have a little bit of oregano (trust me, the new spring growth is mild) and tarragon and lots of dill.  This makes a super lunch and also looks beautiful on the buffet table for a delicious side dish.



 We've had super weather here lately, but really hope we get some rain in our forecast.
California, please behave!

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3 Comments

  1. Hi my name is Kelly and I'm addicted to baked potatoes! Seriously love them - the fresh herbs look amazing! And it's snowing here in NJ - talk about misbehaving weather!
    Kelly

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  2. Hi, Kristen! Or are we to refer to you as Madame Ambassador now? :-) I lead a sheltered food life. I have never put any herb other than parsley and chives on a baked potato. The dill sounds interesting, but oregano....really??!?!?! By the time anything gets to our supermarkets here, I'm sure the mildness you describe is long gone, so that's one I'll have to take your word for. Interesting, though! Enjoy your new crop of herbs! (Are they called crops when you're talking about herbs? I don't know! Again...sheltered life!) :-)

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    Replies
    1. You made me smile! I guess the Safeway herbs may be a bit strong for this! Why do I think everyone lives in California and has a herb garden?

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