Tuesday, January 8, 2013

Roasted Herb Potatoes

Sometimes there are days, especially throughout our long Chicago land winters, where I just want dinner going in the oven. There's something about getting it all together early in the afternoon, then letting it bake away til dinnertime.  Filling your home with a cozy warmness and deeply tantalizing aromas.  It is what truly makes our stark cold surroundings fade away from our sights and brings the soft comfortness of our homes more vivid and engulfing.  Dinner baking away on a winters afternoon is what really makes a house a home.

6 medium Yukon Gold potatoes (quartered lengthwise)
2 cloves of garlic (roughly chopped)
1 tsp. of dried parsley
1/4 tsp. of dried crushed oregano
1/8 tsp. of dried rosemary (chopped)
sea salt and fresh cracked pepper
2 T. of extra virgin olive oil

-Preheat your oven to 375*.  Spray the inside of a 1 qt. baking dish well with a cooking spray.  Combine all ingredients together in the greased baking dish, tossing well to coat.  Bake uncovered at 375* for 1 hour and 20-25 minutes, stopping to stir about every 30 minutes.  Once they have a nice golden brown coloring to them, they are done.  Serves 4-6.  Enjoy!

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