Basil and Oregano Roasted Red Potatoes

Great side for beef or pork dishes. Easy to make and very tasty.

Ingredients:

1 lb C size, Red Potatoes (approximately 16)
1 tablespoon basil
1 tablespoon oregano
1 tablespoon kosher salt
1 tablespoon course ground pepper
1 tablespoon cayenne pepper
2-3 tablespoons extra virgin olive oil

Directions:

Black Tip Shark with Mango/Habanero Chutney with Basil/Oregano Roasted Red Potatoes

Black Tip Shark with Mango/Habanero Chutney with Basil/Oregano Roasted Red Potatoes

Cut potatoes into 1/8th’s for pieces about 1/2 inch. Bring a pot of water to boil and add potatoes. Boil for 5-10 minutes until the potatoes soften enough to be moderately easy to spear with a fork.

Preheat oven to 400 degrees.

In a glad Ziploc bag (or similar) Add basil, oregano, salt, pepper, cayenne and olive oil. Drain potatoes and wash with cold water to cool. Add potatoes to Ziploc bag and shake vigorously for 30 seconds or potatoes are fully coated.

In a 9×13 Pyrex casserole dish, lightly coat with cooking spray and add potatoes from Ziploc and spread evenly. Bake potatoes in oven for 20-30 minutes. Remove from oven and serve.

Variations:

Of course and spice or seasoning can be added to the mix. I have used the pre-made potato topping mixes. I have also used various vinaigrette salad dressings. As always experimentation is encouraged.

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