New Taste Journal
Whole Grain · Whole Food · Big Flavors
Garlic & Herb Oven Roasted Potatoes
2 Russet Potatoes
3 Tbs. Olive Oil
1 teaspoon Oregano, dry
1 teaspoon Granulated Garlic, dry
1/2 teaspoon Basil, dry
1/2 teaspoon Coarse Ground Black Pepper
1/3 teaspoon Salt
1 Sprig Fresh Rosemary
5 Cloves Garlic, nice fat ones
1 Tbs. Chopped Italian Parsley
Heat oven to 400°
Wash and dry the potatoes.
Cut both potatoes in half.
Cut each half into three wedges.
Each potato will yield six wedges.
Place potato wedges into a mixing bowl.
Add olive oil to the bowl.
Gather and measure all spice mix ingredients.
Pull the leaves off of the rosemary sprig.
Chop rosemary into medium size pieces.
Add rosemary to the mixing bowl.
Sprinkle remaining spice mix ingredients over potatoes.
Mix and toss ingredients together.
All of the spices should coat all of the potatoes.
Place a large fry pan over high heat.
Add the potatoes to the pan.
Be sure to place the potatoes with one of the cut sides flat against the bottom of the pan.
Heat potatoes until they begin to sizzle in the pan.
Place pan into hot oven and roast for 20 minutes.
While potatoes are roasting; chop the garlic.
Recipe needs 2 to 3 tablespoons of chopped garlic.
After twenty minutes remove the pan from oven.
One by one, flip each potato wedge over so that the other cut side is laying against the bottom of the pan.
Sprinkle the chopped garlic all over the potatoes.
Place pan back into oven and roast for 20 more minutes.
While potatoes are roasting; chop parsley.
After the second twenty minutes; remove potatoes from oven.
Use a spatula to transfer potatoes to a serving platter.
Sprinkle with parsley and garnish with lemon.
©2008-2016 David Schy. All rights reserved. This material may not be published, broadcast, rewritten or redistributed without permission.