Tuesday, March 31, 2009

Oven Roasted Potatoes

I bought a big bag of potatoes and wanted to use some up last night with our Laughing Cow Chicken. I just searched all recipes for roasted potatoes and found this. So easy, so tasty, it will probably take me awhile to ever try a different roasted potato recipe. These were really good.

Since I was making the LCC too, I only had the oven at 475 for the amount of time it took me to assemble the chicken (about 10 minutes). Then I kicked it down to 400 to accommodate the chicken. It actually worked out perfectly, because the potatoes took an extra 10 minutes at the lower temp, and everything was done at the same time. I also left the peels on- if you are offended by them, feel free to peel!

* 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


1. Preheat oven to 475 degrees F (245 degrees C).
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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