I love red roasted potatoes, but they generally have too much rosemary for me. So, I adapted the recipe and added more of my favorite spices. Result? Totally fabulous!!!
Red Roasted Potatoes(adapted from marthastewart.com)
2 lbs baby red potatoes, quartered
2 2/3 tbsp olive oil
1 tsp dried rosemary
1 tsp dried oregano
1 tsp dried basil
salt and pepper to taste
1. Place potatoes on a rimmed baking sheet. Toss with oil and spices, then spread in a single layer. Sprinkle with salt and pepper.
2. Roast in a 425 degree oven (stirring once halfway) for about 30 minutes until potatoes are soft inside with a crisp outer layer.
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