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Roasted Oregano Potatoes

October 8, 2012
This recipe is a simple one, but a twist on the way I used to cook them. A standard in our house has always been roasted potatoes with rosemary. Despite my many attempts, I could never match my mother’s potatoes. Recently, my mother made a summer veggie casserole, and she included her roasted potatoes as a side. She explained she used oregano instead of rosemary, that simple.
Sometimes I worry that a post is too basic, but then I remember that even a simple alteration to an easy dish can be a good reminder for us to be flexible in our cooking.

Roasted Oregano Potatoes

  • 3 cups of new potatoes
  • 3 tb olive oil
  • 2 tb dried oregano
  • 1 tsp kosher salt
  • 1 tsp ground black pepper

1. Preheat the oven to 400.

2. Cut your new potatoes in half, and toss with the rest of the ingredients.

3. Place in a baking dish and roast for 30 minutes.

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One Comment leave one →
  1. October 8, 2012 11:10 am

    Simple yet an amazing compliment to most dishes!

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