Potatoes coated with olive oil and your favorite herbs, and roasted to perfection.
Ingredients
- ⅛ cup olive oil
- 1 tablespoon minced garlic
- ½ teaspoon dried basil
- ½ teaspoon dried marjoram
- ½ teaspoon dried dill weed
- ½ teaspoon dried thyme
- ½ teaspoon dried oregano
- ½ teaspoon dried parsley
- ½ teaspoon crushed red pepper flakes
- ½ teaspoon salt
- 4 large potatoes, peeled and cubed
potatoes, sides, red potatoes, new potatoes
Directions
Preheat oven to 475 degrees F (245 degrees C).
In a large bowl, combine oil, garlic, basil, marjoram, dill weed, thyme, oregano, parsley, red pepper flakes, and salt. Stir in potatoes until evenly coated. Place potatoes in a single layer on a roasting pan or baking sheet.
Roast for 20 to 30 minutes in the preheated oven, turning occasionally to brown on all sides.
Notes from Reviewers: Cut them small. Put them in a big ziploc with the oil. Add salt and crushed BLACK pepper -- lots of it, if you like spice. Forget all the herbs -- they conflict. Add about 4 tablespoons of lightly chopped rosemary, or 2 tbl. of dried rosemary. Throw in the garlic, too, more if you like garlic. That's it -- salt, pepper, oil, garlic and rosemary. Shake the bag, and let it sit on your counter for a while, shaking occasionally. No more than 10 minutes, with a few shakes. If you prefer basil, use basil instead of rosemary. If you prefer spicy, shake some hot sauce into the bag. You get the idea. Keep it simple. Then bake. Then enjoy.
