Vesuvio potatoes
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | larges | Idaho potatoes; quartered and |
| ; sliced | ||
| ½ | cup | Olive oil |
| 1 | tablespoon | Basil |
| 1 | tablespoon | Oregano |
| 1 | teaspoon | Garlic powder |
| 1 | teaspoon | Salt |
| 1 | teaspoon | Black pepper |
Directions
Heat oven to 400øF. Scrub potatoes clean, remove any eyes and cut in quarters and then in half. Place potatoes in a baking dish and pour oil over them, toss to coat. Sprinkle with herbs and seasonings and bake for 45 minutes, turning the potatoes half way through the cooking period.
Test with a fork to make sure it glides through. Season with salt and pepper to your taste.
Recipe by: Larry Gerber
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