New potatoes roasted with herbs make a great accompaniment to the Easter lamb or ham. But these aren’t just any roasted potatoes; the herbs are inside them. When your guests slice them open, they’ll be delighted by the sight of the herbs--and flavor that infuses the potatoes.
Vary the herbs you use according to the main course. I especially like oregano, tarragon and dill with lamb. Try several herbs and see what you like best.
You can also use a variety of potatoes so you have different shapes and colors. Just try to keep the potatoes about the same size so they bake evenly.
If you prefer, you can mist the potatoes with olive oil rather than nonstick spray.
Deane’s book “Low Fat Kitchen” includes more than 100 recipes created for this column.