Community Pick
Herb Roasted Potatoes
photo by Anonymous
- Ready In:
- 45mins
- Ingredients:
- 8
- Serves:
-
6-8
ingredients
- 12 small new potatoes, cut into wedges (about 2 lb.)
- 1⁄4 cup olive oil
- 2 garlic cloves, minced
- 1 teaspoon salt
- 1 teaspoon ground cumin
- 1⁄2 teaspoon paprika
- 1⁄4 teaspoon dried oregano
- 1⁄8 teaspoon cayenne pepper
directions
- Toss together all ingredients in a large bowl; spread mixture evenly into a lightly greased, aluminum foil-lined 13x9 inch baking dish.
- Bake at 425 degrees for 30 minutes or until tender.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
These are so simple to make and very tasty. I had mine with baked salmon filets and a salad. The only thing I did differently was to cut down on the amount of oil in the recipe, by using a bit of lemon juice with about 4 tbs olive oil. It worked out fine and I liked the slight lemony taste of the potatoes.
-
These potatoes are very tasty and an easy dish to make. I wasn't to sure about the cayenne pepper with the cumin but boy am I glad I left the cayenne pepper in the recipe. It adds a kick to the cumin. What I did do differently was I cut back on the amount of oil. I used just enough oil to coat the potatoes, maybe a couple of tablespoons at the most. The cut back on the oil is a personal choice *watching the scales moving down slowly*. I also used fresh oregano instead of dry. I believe that this is a very tasty combination of spices and herbs. I served this with pan fried Mullet (strong flavoured oily fish) and stir fry red capsicum, onions and snow peas. A spicy change from the old Fish n Chips (fries). Thank you NurseDi, our family really enjoyed this recipe and it will be a keeper.
see 47 more reviews