Roasted Potatoes with Crispy Rosemary and Oregano
Yield: Servings: 4
Source: Fine Cooking: By Julia Levy
These simple roasted potatoes are just as well-suited for a weeknight dinner as a holiday roast.
1-1/2 lb. baby potatoes, halved
3 large sprigs fresh oregano
2 large sprigs fresh rosemary
1-1/2 Tbs. olive oil
Kosher salt and freshly ground black pepper
Position a rack in the center of the oven and heat to the oven 450°F. On a large rimmed baking sheet, toss the potatoes with the garlic, oregano, rosemary, olive oil, 1/2 tsp. salt, and 1/4 tsp. pepper, and spread them out on the baking sheet so they’re evenly spaced. Roast, tossing halfway through, until the potatoes are deep golden brown and tender, about 20 minutes. Let cool slightly and season to taste with more salt and pepper before serving.
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