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Roasted Potatoes with Fresh Herbs


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  • 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


Servings 6


Step 1

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.

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