Recipe: Roasted Garden Potatoes with Fresh Herbs

Freshly dug potatoes deserve fresh picked herbs. I roasted these with fresh chopped marjoram, sweet marjoram, basil and parsley, then turned on the broiler for a crisp finish.

A meal from the garden: herb roasted potatoes and pasta with sauteed garden veggies.

INGREDIENTS

  • 6 medium sized potatoes, diced
  • 3 Tablespoons fresh chopped herbs
  • 1-2 Tablespoons oil
  • Salt and pepper, to taste
  1. Preheat oven to 375F
  2. Spread the diced potatoes on a rimmed baking sheet and drizzle with oil. Toss the potatoes until well coated
  3. Sprinkle a pinch of salt and the fresh chopped herbs over the potatoes and toss to coat.
  4. Roast potatoes until cooked through, turning occasionally (~15-20 minutes depending on size).
  5. Switch the oven to broil. Watch closely and remove from oven when potatoes begin to brown.
  6. Salt and pepper to taste.

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