Oven-roasted potatoes with fresh herbs
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Red potatoes, small |
| 2 | tablespoons | Vegetable stock |
| 1 | teaspoon | Fresh rosemary; chopped OR |
| ¼ | teaspoon | Dried rosemary |
| 2 | teaspoons | Fresh parsley; chopped OR |
| 1 | teaspoon | Dried parsley |
| 2 | teaspoons | Paprika |
| ⅛ | teaspoon | Dried sage leaves |
| 2 | teaspoons | Freshly ground black pepper |
| 1 | teaspoon | Salt |
| Vegetable oil spray | ||
Directions
Preheat the oven to 375 degrees.
Clean and quarter the potatoes. Toss with the remaining ingredients until well coated.
Lightly wipe or spray a baking pan with vegetable oil.
Place the potatoes in a single layer on the pan and bake for 30 minutes, until the potatoes are soft and brown.
From DEEANNE's recipe files