Roasted Mini Potatoes With Oregano Butter

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READY IN: 35mins
Recipe by Chef mariajane

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 Nutrition


  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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