| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
June 1990 |
1 |
servings |
INGREDIENTS
| 2 |
lb |
Russet potatoes; cut into 2-inch |
|
|
; cubes |
| 6 |
tb |
Olive oil |
| 4 |
|
Cloves garlic; minced |
| 2 |
tb |
Minced fresh parsley |
| 1 |
ts |
Dried basil; crumbled |
| 1 |
ts |
Dried oregano; crumbled |
|
|
Pepper |
|
|
Salt |
INSTRUCTIONS
Preheat oven to 350F. Combine potatoes, oil, garlic, herbs and pepper in
large bowl and toss to coat. Spread potatoes in single layer in baking pan.
Bake until brown and cooked through, turning once, about 1 hour. Season
potatoes to taste with salt and serve immediately.
Serves 2.
Bon Appetit June 1990
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