Roasted Potatoes Infused with Rosemary and Oregano

Serves 4

1-1/2 pounds baby potatoes, halved
4 cloves garlic, chopped
3 large sprigs fresh oregano
2 large sprigs fresh rosemary
1-1/2 tablespoons olive oil
Kosher salt and freshly ground black pepper

Position a rack in the center of the oven and heat to the oven 450°F. On a large rimmed baking sheet, toss the potatoes with the garlic, oregano, rosemary, olive oil, 1/2 tsp. salt, and 1/4 tsp. pepper, and spread them out on the baking sheet so they’re evenly spaced. Roast, tossing halfway through, until the potatoes are deep golden brown and tender, about 20 minutes. Let cool slightly and season to taste with more salt and pepper before serving.

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