Roasted Mini Potatoes With Oregano Butter |
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Prep Time: 0 Minutes Cook Time: 35 Minutes |
Ready In: 35 Minutes Servings: 8 |
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You'll have lots of oregano butter left over. It's delicious on steak, fish or vegetables and can be refrigerated for up to one week or frozen for one month. Ingredients:
2 lbs yellow petites potatoes, halved |
1 tablespoon olive oil |
1 cup unsalted butter, softened |
1/2 cup oregano, seasoning paste |
2 teaspoons roasted garlic, seasoning paste |
1/2 teaspoon salt |
1/4 teaspoon pepper |
1 tablespoon fresh oregano leaves, roughly chopped |
Directions:
1. Prehet oven to 425°F.
2. On a baking sheet, toss potatoes with olive oil and roast for 30-35 minutes or until potatoes are golden brown and fork-tender.
3. Meanwhile, combine the butter, oregano and roasted garlic pastes, salt and pepper in a bowl; gently mix with a fork. Divide butter mixture between 2 large pieces of plastic wrap and roll each into a log and chill in the refrigerator.
4. Transfer roasted potatoes to a serving dish and add 2 tablespoons oregano butter (save the rest for a later use) and toss to coat; garnish with fresh oregano and serve immediately.
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