Blue Door Herb Roasted Potatoes

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5 Potatoes

1/4 Red Onion

2 Cloves of Garlic

1 Sprig of Rosemary

3 Tbsp Blue Door Herb de Provence Olive Oil

2 Tbsp Blue Door Neapolitan Herb Balsamic Vinegar

Sea Salt & Pepper to taste


  1. Roughly chop potatoes into 1″-2″ pieces
  2. Mince garlic cloves
  3. Mince red onion
  4. Add everything to a casserole dish and toss together in Herb de Provence olive oil
  5. Drizzle Neapolitan Herb balsamic over potatoes
  6. Pull rosemary from the sprig and add to potatoes
  7. Season with salt & pepper
  8. Roast in the oven at 400° tossing every 20 minutes until crispy on the edges

Blue Door Buttery Butternut Squash



1 Butternut Squash

1 Garlic Clove

3 Tbsp. Blue Door Butter Infused Olive Oil

1/2 Tbsp. Cinnamon

1 tsp Ground Ginger

Sea Salt


  1. Peel and chop butternut squash into 1″ cubes
  2. Mince garlic clove
  3. Place squash, garlic, sea salt, cinnamon and ginger in a shallow casserole dish or parchment paper lined baking tray.
  4. Toss with Butter infused olive oil until everything is coated with oil.
  5. Bake at 400° for about an hour until squash is browned and starting to crisp.

Roaming AB Meats’ Roast Chicken


Roast Chicken

  1. Pat chicken dry with paper towel and rub with Blue Door Herb de Provence Olive Oil
  2. Season with sea salt, stuff with a lemon (sliced in half).
  3. Roast @ 350oF to internal temperature of 165oF (meat thermometer inserted into the inner thigh (close to but not touching the thigh bone) reads at least 165 degrees F). For a 2.5 – 3 lb chicken this will take approximately 1 hour 20 minutes.


More from our friends at Roaming Alberta Meats here

Roaming AB Meats’ Wagyu Tenderloin


Wagyu Tenderloin

  1. Thaw Wagyu Tenderloin in the refrigerator for 24 hours. Once thawed, allow meat to come to room temperature for 30 minutes.
  2. Preheat oven to 425 F.
  3. Heat a cast iron skillet over high heat. Add a small amount of Blue Door Butter Infused Olive OIl.
  4. Season your steak generously with sea salt and fresh ground pepper. Sear each side of steak for 1 minute. Place skillet and steak in oven for approximately 6 to 8 minutes. Let rest 5 minutes before cutting.

We always recommend cooking Wagyu to no more than Medium Rare for optimal experience of the high marble content.

More from our friends at Roaming Alberta Meats Here