Potpourri Potatoes

Potpourri Potatoes

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  • Prep Time


  • Total Time


  • Servings



  • 2

    pounds small new red potatoes

  • 2

    tablespoons olive oil

  • 4 to 6

    cloves garlic, thinly sliced

  • ½

    teaspoon dried marjoram

  • ½

    teaspoon dried thyme

  • ½

    teaspoon dried rosemary

  • ½

    teaspoon freshly ground black pepper

  • ¼

    teaspoon salt

  • tablespoons lemon juice

  • 1

    tablespoon chopped fresh parsley


1Preheat the oven to 350°F. .2Scrub potatoes and cut each potato into quarters. .3Combine olive oil, garlic, marjoram, thyme, rosemary, black pepper and salt in a large bowl and mix well. .4Add potatoes to olive oil mixture and toss lightly to mix. Spoon into a 13 x 9-inch baking pan. .5Bake, stirring twice, until potatoes are tender and golden brown, about 1 hour. .6Spoon potatoes into a serving bowl. Drizzle lemon juice over the potatoes. Sprinkle with parsley. Serve immediately. ..Variations(0).Reviews(0)Sign In to Comment


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