Roasted Potatoes With Oregano and Rosemary
Mr. Potato Head is all dressed up in fresh herbs in this healthy alternative to potato skins from TGI Friday's.
- 3 pounds Yukon Gold potatoes
- 2 tbsp olive or canola oil
- 1 tbsp fresh rosemary, minced
- 2 tsp dried oregano leaves
- 1 tsp salt
Preheat oven to 350 degrees.
Wash potatoes and dry with paper towels, then cut into quarters.
Combine oil, garlic, rosemary, oregano and salt in large mixing bowl.
Add potatoes (a few at a time) and gently toss until coated with oil and seasonings.
Spread on baking sheet (skin side down) in a single layer.
Bake for 1 hour or until soft when punctured with fork.
Serve immediately or at room temperature.
- Be sure you use Yukon Gold potatoes. They're denser and much more flavorful.
Submit!
