Roasted Potatoes

Last night we made pork marsala, and to go with it we made mustard greens with oil and garlic, and roasted potatoes. Chris and I both love this treatment of potatoes, unfortunately I never think about it when we’re planning meals.

1.5 lbs new potatoes (you can use red or white skinned, or both depending on personal preference)
1/4 cup olive oil
2 tsp dried rosemary
1 tsp dried thyme
1/4 tsp dried sage
1/4 tsp garlic powder
1/2 tsp ground pepper
1 tsp salt

Preheat oven to 400 degrees. Clean and quarter potatoes (you want about 1 to 1.5 inch pieces). Mix oil with herbs and pepper. Toss potatoes in oil and herb mixture until well coated. Put on a greased baking sheet. Sprinkle salt over potatoes. Bake for 1 hour, turning occasionally.

These are fabulous, crunchy and golden on the outside, soft in the middle. The herbs used can change depending on what you’re making and what flavor profile you’re going for.

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