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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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A friend of mine served herbed potatoes at a dinner party and inspired me to come up with this recipe, says Brenda Medvid of Reston, Virginia. My version gets a tangy kick from the lemon juice, and conveniently, it uses only dried herbs. These potatoes make a quick side dish that suits my taste for home-cooked meals. Ingredients:
1/4 cup olive oil |
1 1/2 tablespoons fresh lemon juice |
2 teaspoons garlic powder |
1 teaspoon dried thyme |
1 teaspoon dried rosemary |
1 teaspoon dried marjoram |
1/4 teaspoon dried oregano |
1/4 teaspoon salt |
1/4 teaspoon ground black pepper |
3 russet potatoes (about 2 1/4 pounds), scrubbed (do not peel), cut into 1/2-inch cubes |
Directions:
1. Preheat oven to 400°F. Combine all ingredients except potatoes in large bowl. Stir to blend well. Add potatoes to seasoning; toss to coat. Transfer potatoes to large rimmed baking sheet, spreading out in single layer. Bake until brown and tender, about 40 minutes, turning potatoes halfway through cooking.
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