Roasted Potatoes with Fresh Herbs
- 2 lbs russet potatoes cut in 2 in pieces
- 1/2 c extra virgin olive oil, plus 1/4 c
- Salt & Pepper
- 1 T plus 2 t fresh thyme
- 1 T plus 2 t fresh marjoram
- 1 t fresh rosemary
Preheat oven to 450. In a large bowl, toss potatoes with 1/2 c olive oil; seasonwith salt & pepper.Spread potatoes on a baking pan and roast for 30 minutes. Sprinkle with 2 t thyme, 2 t marjoram and rosemary. Flip potatoes and roast for 30 min more.
Meanwhile, make herb oil. Finely chop remaining herbs. In a small bowl, combine herbs and remaining oil; set aside. Drizzle potatoes with herb oil.