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Herbed Oven Potatoes

 Herbed Oven Potatoes
This recipe tastes wonderful with new potatoes fresh from the garden. The well-seasoned potato chunks are an excellent side dish for fish, poultry or meat. It's easy to make since there's no peeling required.
6 ServingsPrep: 15 min. Bake: 50 min.


  • 1/2 cup olive oil
  • 1/4 cup butter, melted
  • 1 envelope onion soup mix
  • 1 teaspoon dried thyme
  • 1 teaspoon dried marjoram
  • 1/4 teaspoon pepper
  • 2 pounds red potatoes, quartered
  • Minced fresh parsley


  • In a large resealable plastic bag, combine the first six ingredients.
  • Add potatoes, a few at a time; seal bag and toss to coat. Place in a
  • single layer in a greased 15-in. x 10-in. x 1-in. baking pan.
  • Drizzle with remaining oil mixture. Bake, uncovered, at 450° for
  • 50-55 minutes or until tender, stirring occasionally. Sprinkle with
  • parsley. Yield: 6 servings.