Roasted Potatoes

You Will Need

2 pounds little potatoes, halved
1 tablespoon canola oil (just enough to cover potatoes)
1/2 teaspoon dried oregano
1/4 teaspoon thyme
coarse salt
​ground black pepper


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Serves 4

What To Do

Preheat oven to 400ºF. 

Scrub potatoes with a vegetable brush under cold water. Blot potatoes dry with paper towel and cut in half.  In a large bowl, toss potatoes with oil and spices. 

Cover a large baking sheet with parchment paper and place potatoes cut-side down on sheet. Bake 20 - 30 minutes until fork tender.  Serve immediately.  Refrigerate left overs and eat them cold within 3-4 days.

Source: Mary Concannon