Ingredients
1 POUND RED-SKINNED POTATOES (CUT IN HALF OR QUARTERED, DEPENDING ON SIZE)
2 TABLESPOONS EXTRA VIRGIN OLIVE OIL
2 TABLESPOONS CHOPPED MIXED FRESH HERBS (SUCH AS ROSEMARY, THYME, PARSLEY, AND CHERVIL)
1∕2 TEASPOON KOSHER SALT
1∕2 TEASPOON FRESHLY GROUND BLACK PEPPER1 POUND RED-SKINNED POTATOES (CUT IN HALF OR QUARTERED, DEPENDING ON SIZE)
2 TABLESPOONS EXTRA VIRGIN OLIVE OIL
2 TABLESPOONS CHOPPED MIXED FRESH HERBS (SUCH AS ROSEMARY, THYME, PARSLEY, AND CHERVIL)
1∕2 TEASPOON KOSHER SALT
1∕2 TEASPOON FRESHLY GROUND BLACK PEPPER
Time:
PREP TIME: 10 MINUTES
COOK TIME: 30 MINUTES
Serves:
2
Herb-Roasted Potatoes
Preheat the oven to 400°F.
In a large bowl, combine the potatoes, oil, herbs, salt, and pepper. Toss to coat. Place the potatoes on a baking sheet in an even single layer. Roast until fork tender and golden brown, 25 to 30 minutes.
