Rosemary and Oregano Roasted Potatoes

These Rosemary and Oregano Roasted Potatoes are super easy and much better for you without all of the grease and oil.

These Rosemary and Oregano Roasted Potatoes were the side dish for my thanksgiving dinner. It was paired up with the chicken cacciatore. These roasted potatoes were quite simple to put together, but then again, roasted veggies normally are :-)

I had some left over potatoes so the next time we ate them we paired them with a couple of fried eggs, bread and tons of ketchup for my son, he loves ketchup, what kid doesn’t right?. This was a fast and easy fix that you can use for lunch or dinner.

These rosemary roasted potatoes can be used for many different dishes as well. If you venture to try them you will not be disappointed.

I don’t remember what type of potatoes I used for this recipe but I am sure any type will bake just fine. Just keep an eye on them to make sure you don’t over cooked them. You can also used any other type of dried herbs you prefer. I think basil and pepper will be a great addition.

Let me know if you get to try these Rosemary and Oregano Roasted Potatoes. I hope you like them as much as we did.

Enjoy!

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Rosemary and Oregano Roasted Potatoes

Miryam's original recipe

Yield: 6 servings

Ingredients:

2 lbs potatoes, cubed
1 tablespoon rosemary
1 tablespoon oregano
4-5 tablespoons olive oil
Celtic salt to taste

Directions:

Preheat oven to 375F.

Mix all ingredients together and place on a baking sheet. Bake for 30-40 minutes rotating and stirring potatoes once. I do this probably around minute 20.

TIP: Alternatively you can use this recipe and use as an appetizer, just serve the potatoes with hot sauce, or place some mozzarella cheese over potatoes the last 2-minutes of cooking time. With an alioli sauce it also goes superb