Tuesday, March 31, 2009

Oven Roasted Potatoes

A big thanks to Molly for posting this recipe she found on allrecipes.com! These were so simple and tasty. I only used 2 taters and just eyeballed the measurements below - turned out great!

* 1/8 cup olive oil
* 1 tablespoon minced garlic (I used 4 cloves)
* 1/2 teaspoon dried basil (I used fresh b/c I had it on hand)
* 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 (I left peels on)


1. Preheat oven to 475 degrees.
2. 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.
3. Roast for 20 to 30 minutes in the preheated oven, turning occasionally to brown on all sides.

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