Prep 10 mins
Cook 1 hr
These are great roasted red skin potatoes. Make sure you cook them a long time until they are golden brown. Usually takes about an hour for me. For the herbs I usually use rosemary, parsley, basil, and oregano. Simply delicious!
- 1⁄4 cup olive oil
- 4 -6 garlic cloves
- 1 tablespoon dried herbs
- 3⁄4 teaspoon salt
- 1⁄4 teaspoon pepper
- 12 -14 red potatoes
- Preheat oven to 450.
- Combine all ingredients except potatoes in food processor and pulse until well combined. You can also mince the garlic and mix everything in a small bowl but I find the food processor easier. Set aside.
- Cut the potatoes into quarters and arrange in a 9x13 baking dish.
- Pour mixture over potatoes and stir to coat.
- Bake uncovered, stirring occasionally, for about 60 minutes, or until the potatoes are golden brown.
These are good. I used only parsley for the herbs. The oil concoction reminds me of pesto minus the cheese and pine nuts. The taste is okay (I think I was looking for something else) I usually make my potatoes like this and thought this might be a little different (silly me).
I did cook them at 450 and by 30 mins in the potatoes were already done. We do have a newer oven so I think this is the reason for the quickness.
i used a little too much rosemary on it, other than that very good.