MARJORAM-ROASTED POTATOES
Marjoram, often used for seasoning soups, stews, dressings, and sauces, is used to add flavor to slices of roasted potatoes.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Time 35m
Number Of Ingredients 5
Steps:
- Preheat oven to 475 degrees. Peel 2 pounds baking potatoes. Halve lengthwise; slice into 1/2-inch-thick half-moons.
- On a nonstick baking sheet (or baking sheet coated with cooking spray), toss potatoes with 3 tablespoons canola oil, 3/4 teaspoon dried marjoram, 1/2 teaspoon salt, and a pinch of pepper. Spread potatoes in a single layer.
- Bake until partially browned, about 15 minutes. Flip potatoes, and cook until evenly browned, about 10 minutes.
Nutrition Facts : Calories 225 g, Fat 10 g, Protein 3 g
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Adeel Mashori
[email protected]These potatoes were a disappointment. They were bland and I couldn't taste the marjoram.
Ghindae Eritrea
[email protected]Wow! These potatoes were amazing! The marjoram really added a unique flavor.
Jennifer Hall
[email protected]These potatoes were easy to make and turned out great. I'll definitely be making them again.
Lilly Ochoa
[email protected]I've never roasted potatoes with marjoram before, but I'm so glad I tried this recipe. The potatoes were delicious!
Sher bahadur Thapa magar
[email protected]These potatoes were a hit at my last dinner party! Everyone loved the crispy edges and the flavorful marjoram.