I LOVE potatoes...baked, mashed, fried---anything "potato"! I was desperately trying to come up with a new side to go with my Garlic Roasted Chicken and I happened to stumble across this recipe. These might go down as my absolute favorite potatoes--my husband couldn't stop raving about them and don't forget...he's SUPER picky! My favorite part about this recipe was that I was able to put all of the spices in my spice rack to use--you know, the ones the "novice cook" like myself have never even opened! I didn't even think I had marjoram on hand, but sure enough, I had an entire little unopened jar! (Of course I still have no idea what it is!) All kidding aside, these potatoes were just bursting with flavor and per my husband's request, they will definitely enter into my "rotation".
Oven Roasted Potatoes
1/8 cup olive oil
1 tablespoon minced garlic
1/2 teaspoon dried basil
1/2 teaspoon dried marjoram
1/2 teaspoon dried dill weed
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/2 teaspoon dried parsley
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon salt
4 large potatoes, peeled and cubed
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.
The Weekend Dish: 7/23/2016
1 day ago