Difference between revisions of "Roasted Potatoes"
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* ¼ teaspoon freshly ground [[black pepper]] | * ¼ teaspoon freshly ground [[black pepper]] | ||
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# Heat oven to 500°F. | # Heat oven to 500°F. | ||
# Place [[potato]]es in a metal roasting pan large enough to fit [[potato]]es in a single layer. | # Place [[potato]]es in a metal roasting pan large enough to fit [[potato]]es in a single layer. | ||
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# If desired, garnish with [[oregano]]; serve. | # If desired, garnish with [[oregano]]; serve. | ||
| − | [[Category:Moldovan Vegetarian]] | + | [[Category:Moldovan cuisine]] |
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[[Category:Oregano Recipes]] | [[Category:Oregano Recipes]] | ||
[[Category:Russet potato Recipes]] | [[Category:Russet potato Recipes]] | ||
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Latest revision as of 18:51, 26 June 2012
Ingredients
- 4 lbs russet baking potatoes (8 medium), peeled and quartered
- ½ cup olive oil
- 1 tablespoon dried oregano, preferably Greek oregano
- 1 tablespoon salt
- ¼ teaspoon freshly ground black pepper
Procedures
- Heat oven to 500°F.
- Place potatoes in a metal roasting pan large enough to fit potatoes in a single layer.
- Add 1 cup water, olive oil dried oregano, salt, and pepper.
- Toss potatoes until well coated.
- Bake, uncovered, until fork-tender and brown on the edges, about 50 minutes.
- Turn potatoes halfway through for even browning; add water if all the liquid has been absorbed, before they have fully browned.
- If desired, garnish with oregano; serve.
