Roasted Potatoes with Herbs and Garlic
For a quick, savory side dish, try these potatoes. They take almost no attention and go beautifully with meat,
poultry, or fish. As long as you have young potatoes, don't bother to peel them. For older varieties, be sure
to remove any blemishes or discolorations. If you use fresh herbs, the flavor is naturally more intense and more delicious.
Toss the potatoes with the other ingredients. Salt and pepper to taste.
Roast in a large baking pan at 500°, stirring once or twice, for 30 minutes.
- 2 pounds small new red potatoes, cleaned and quartered
- 2 large cloves of garlic, sliced thinly
- 2 T. olive oil
- 1/2 tsp. savory
- 1/2 tsp. thyme
- 1/2 tsp. marjoram
- salt and pepper to taste