Scarborough Fair Pototoes are flavored with (of course) Parsley, Sage, Rosemary & Thyme!  According to Wikipedia (so take this with a grain of salt!) “Parsley, sage, rosemary and thyme may also refer to the pagan belief that together these four spices can be a love charm.”   So pull out the old Simon & Garfunkel records and make yourself a simple and tasty sidedish– suitable for brunch or dinner–with a musical twist!

Scarborough Fair Potatoes  (Serves 4)

• Red skin potatoes, halved or quartered to be of approximately the same size. (Enough to fill a quart mixing bowl)
• 1-2 stems each of fresh rosemary, thyme, parsley, and sage.  Coarsely chopped.
• 1 teas chopped garlic (optional)
• kosher salt
• black pepper
• olive oil

Place potatoes in large pot.  Cover with plenty of water and 1 teas salt.  Turn to high and boil potatoes until just fork tender (time depends on size, check after ~ 8 minutes.)

Immediately remove potatoes from water and set aside.

Stovetop Medium heat: Heat 2 Tbls of olive oil in a large heavy skillet.  Stir herbs (and optionally garlic) into to the oil.

Add Potatoes (If more than will fit 1 level deep in the pan, do two batches.)  Sprinkle liberally with salt & pepper.

Let sit for ~2 minutes, then stir.  Stir occasionally until potatoes are browned on all sides.

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