Fresh kitchen herbs are approaching their peak in the garden, and it’s sometimes hard to think of ways to cook with them. My favourite way is Eileen’s Potatoes, named after my dear friend (because she likes them so much). The recipe is simple, uses whatever fresh herbs you have on hand, and can be done in the oven or barbecue. Enjoy!

Avoiding Additives and Preservatives

This recipe uses only all-natural ingredients.

Rinse potatoes and place on large piece of foil

Drizzle with olive oil, season with salt and pepper and top with fresh herbs

Bake or barbecue until potatoes are tender and remove cooked herbs

Toss cooked potatoes with oil, salt and pepper and top with fresh chopped herbs


2 lbs (900 g) small potatoes or fingerlings

4 cups (1 L) fresh mixed herbs, such as rosemary, thyme, parsley, sage, lovage, chives, oregano, summer savory, basil, tarragon and dill

Olive oil

Kosher salt

Freshly ground pepper


Rinse potatoes and place them on a large piece of heavy-duty foil. Drizzle with olive oil, salt and pepper to taste. Place about half the fresh herbs on top and fold up the foil to form a secure package. Place in a pre-heated 425 F (218 C) or on the rack of a hot gas or charcoal grill. Cook, turning once, for about 30 minutes, or until tender.

Meanwhile, chop the rest of the fresh herbs.

Remove cooked potatoes from foil and discard the cooked herbs. Toss the cooked potatoes with more olive oil, salt and pepper and top with the chopped fresh herbs. Serves 4.