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Ingredients
| russet potatoes: 4 whole potatoes |
| olive oil |
| dried basil (ground): 1 tsp |
| salt: 1 tsp |
| dried oregano (ground): 1/2 tsp |
| black pepper: 1/4 tsp (fresh coarse ground) |
| onions - yellow: 1 |
| garlic (minced): 1 Tbl (minced) |
Maltese Potatoes
Credit: Food.com
User rating:
-
Prep Time
20 min -
Cook Time
60 min -
Servings
4 serving(s)
Tags
- Preheat your oven to 475 degrees F., mix your spices, lay out four pieces of aluminum foil, and chop your onion.
- Split your potatoes lengthwise into quarters, place on the foil and paint each non-skin side with olive oil.
- Sprinkle your spice mixture generously over the spuds, making sure each non-skin side is generously covered in the mix.
- Pile the chopped onion on the potatoes.
- Reassemble the spuds and wrap tightly in the foil.
- Place on bottom rack of oven and bake for one hour.