Recipe information
Yield
Serves 4
Ingredients
2 tablespoons olive oil
6 6-ounce russet potatoes, quartered,sliced
1/2 teaspoons dried summer savory, crumbled
1/2 teaspoon dried thyme, crumbled
1/2 teaspoon dried marjoram, crumbled
Preparation
Preheat oven to 450&;deg;F. Brush heavy large baking sheet with 1 tablespoon olive oil. Combine potatoes, herbs and remaining 1 tablespoon olive oil on prepared baking sheet and toss well. Season with salt and pepper. Roast in oven until potatoes until golden brown, stirring frequently, about 40 minutes.
Nutrition Per Serving
Per serving: calories
270; fat
7 g; sodium
20 mg; cholesterol
0 mg
#### Nutritional analysis provided by Bon Appétit
