Herb Roasted Potatoes

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1 ½ - 2 lbs. red potatoes peeled

2 Tablespoons olive oil

2 tablespoons butter

½ teaspoon fine chopped fresh rosemary (or 1 teas. dried)

½ teaspoon fine chopped fresh basil (or 1 teaspoon dried)

¼ teaspoon fine chopped fresh thyme (or 1/8 teaspoon dried)

1 – 2 bay leaves

white pepper

Preheat oven to 350°.

Cut potatoes into 1 inch cubes.

In an oven proof skillet over medium heat, heat oil. Add butter.

As soon as butter is melted, add potatoes. Sprinkle with herbs and pepper to taste. Shake pan to coat potatoes evenly.

When potatoes are sizzling, place pan in oven for 20 minutes, or until potatoes are cooked through.

Remove bay leaves and serve.

Serves 4.

Note -

I use fresh ground black pepper – because that’s what I have in the house.