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Rosemary and thyme potatoes

These potatoes pair well with baked fish and veggies.


  • 1-2 pounds of potatoes
  • about 1/8 cup of olive oil
  • 3-4 cloves of minced garlic
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • rosemary and thyme — fresh is great, but you can use dried


  • Heat the oven to 400 degrees.
  • Cut the potatoes in quarters and place in a bowl with the olive oil, salt, pepper, garlic and rosemary; toss until the potatoes are coated. Use as much or as little rosemary and thyme as you like.
  • Put the potatoes on a baking sheet in one layer; roast in the oven for about 1 hour, or until browned and crisp on the outside. Flip once or twice while baking to make sure they crisp evenly.
  • Remove the potatoes from the oven, season to taste, and serve. I like mine with a sprinkling of salt and some balsamic vinegar.


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