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Ingredients
| Yukon gold potatoes: 1.5 lbs |
| olive oil: 1 Tbl |
| fresh rosemary (minced): 1 Tbl |
| dried thyme (leaves): 1 tsp |
| dried oregano (ground): 1 tsp |
| salt: 1/2 tsp |
| black pepper: 1/2 tsp |
Herb Crusted Potatoes
Credit: Food.com
User rating:
-
Prep Time
10 min -
Cook Time
40 min -
Servings
4 serving(s)
Tags
- Cut potatoes into wedges. Add to mixing bowl.
- Toss potatoes with olive oil. Add each seasoning one at a time, tossing between each seasoning to evenly coat.
- Arrange on a single layer on baking sheet which is lined with quick release foil or spraying with nonstick cooking spray. I actually put a cooling rack on top of my baking sheet for all around crisping. I find this gives a good result.
- Bake at 425 for 40-45 until crisp tender (will depend on what size you cut the potatoes) and browned. Still once if not elevated on rack while cooking. I like them on the very crispy side and while they look overbrowned are very delicious!
- Serving size is approximately one cup.