These potatoes make a great side dish for any meal. They are crunchy on the outside and soft in the middle, and everyone (including my kids) love them. Thanks goes to my friend, Katherine, for introducing me to this fun way of making potatoes. This time I served the potatoes with a shredded pork roast
, spinach & strawberry salad with tangy lemon dressing
, and cashew honey beans
. Every recipe used in the meal has been posted on this blog! When we sat down to dinner and I realized that, I thought that was pretty cool. We’ve been collecting our recipes on this website for just over a year now, and it’s been fun!
submitted by Erin ~ thesisterscafe.com
¼ cup olive oil
1 ½ tablespoons fresh lemon juice
2 tsp garlic powder
1 tsp dried thyme
1 tsp dried rosemary
1 tsp dried marjoram
¼ tsp dried oregano
¼ tsp salt
¼ tsp ground black pepper
3 russet potatoes (about 2 ¼ pounds), scrubbed (do not peel), cut into ½ -inch cubes
Preheat oven to 400°F. Combine all ingredients except potatoes in large bowl. Stir to blend well. Add potatoes to seasoning; toss to coat. Transfer potatoes to large rimmed baking sheet, spreading out in single layer. Bake until brown and tender, about 40 minutes, turning potatoes halfway through cooking.