Roasted Potatoes
Update: This recipe has been updated. See Roasted Potatoes (2003-08-17).
We really like preparing potatoes this way. It uses far less oil than french frying or cooking homestyle, yet it still retains the flavor of those sides. You can even catch us serving these with breakfast from time to time. Originally served as part of: Chicken Under a Brick.
Ingredients
- 6 purple peruvian potatoes (scrubbed and cut into 6-8 chunks)
- 1 tablespoon extra virgin olive oil
- to taste salt & pepper
- 2 cloves garlic (minced)
- 3 3-inch sprigs thyme oregano (rinsed, dried, stemmed, and coarsely chopped)
Instructions
We put olive oil into a 9x13 inch glass baking dish. We put the prepared potatoes into the backing dish. We rub them with the oil and sprinkle with salt and pepper to taste. We then put them in the pre-heated 450 degrees F oven for 30-45 minutes until tender. We sprinkle with garlic and thyme oregano and continue cooking for 10 more minutes at 350 degrees until garlic is tender and not too browned. Serve hot or at room temperature.