Roasted Mini Potatoes With Oregano Butter

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.

• Ready In: 35 mins
• Serves: 8

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.