I can count to potatoes

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Chopped potatoes drizzled with olive oil and tossed with fresh herbs.


  • 5 or 6 red potatoes, chopped uniformly
  • 2 tbsp olive oil
  • salt and pepper to taste
  • 3 cloves garlic, minced
  • 1 tbsp chopped fresh thyme
  • 1 tbsp chopped fresh rosemary
  • 1 tsp chopped fresh sage


  1. Pre-heat the oven to 425 degrees.
  2. Toss the potatoes with the olive oil and sprinkle with salt and pepper.
  3. Sprinkle the potatoes with garlic and herbs.
  4. Bake for 30 minutes.
  5. Remove and gently toss the potatoes.
  6. Bake for another 30 minutes until browned.