The herbs in this delicious side dish can be changed to compliment the seasonings in whatever meat dish you are serving.
Oven Roasted Potatoes
8 medium red potatoes, halved or quartered (leave the skins on for more nutrients)
3 TBSP melted butter or margarine
1 tsp each of salt and pepper
herbs of your choice (I used a couple of sprigs of rosemary and a couple garlic cloves in this recipe but thyme is also yummy)
olive oil to drizzle
Place potatoes on a baking sheet. Drizzle with butter. If the butter doesn't cover them enough, you can drizzle a little olive oil on the potatoes as well. Sprinkle salt and pepper and herbs of your choice. (I just laid the sprig on top, but you can chop them up if you like.) Bake at 350 degrees for 1 hour turning the potatoes every 20 minutes.
Yields: 4 servings
God Bless,
For more recipes, visit my blog at:
http://whatscookinginmykitchen.blogspot.com/
Oven Roasted Potatoes8 medium red potatoes, halved or quartered (leave the skins on for more nutrients)
3 TBSP melted butter or margarine
1 tsp each of salt and pepper
herbs of your choice (I used a couple of sprigs of rosemary and a couple garlic cloves in this recipe but thyme is also yummy)
olive oil to drizzle
Place potatoes on a baking sheet. Drizzle with butter. If the butter doesn't cover them enough, you can drizzle a little olive oil on the potatoes as well. Sprinkle salt and pepper and herbs of your choice. (I just laid the sprig on top, but you can chop them up if you like.) Bake at 350 degrees for 1 hour turning the potatoes every 20 minutes.
Yields: 4 servings
God Bless,
For more recipes, visit my blog at:
http://whatscookinginmykitchen.blogspot.com/
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