- 1-1/2 pounds Yukon Gold potatoes, cut into wedges
- 1 tablespoon olive oil
- 1 tablespoon minced fresh rosemary
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 to 1/2 teaspoon pepper
- In a large bowl, toss potatoes with oil. Combine the seasonings; sprinkle over potatoes and toss to coat.
- Arrange in a single layer in a 15-in. x 10-in. x 1-in. baking pan coated with cooking spray. Bake at 425° for 40-45 minutes or until tender, stirring once. Yield: 4 servings.
Originally published as Herb-Crusted Potatoes in Light & Tasty December/January 2007, p13
Reviews for Herb-Crusted Potatoes
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Reviewed Aug. 26, 2013
"Easy, yet tasty. I've made this several times. Cooked it on the grill. So good."
Reviewed Jun. 14, 2010
"Next time I make this I'm not adding thyme. It gave it a bad taste."
Reviewed Sep. 6, 2008
"Just wondering if they get crispy?Mary"