8 large potatoes, peeled and chopped into chunks
1 lemon
½ tsp salt
½ tsp pepper
½ tbsp oregano
½ tbsp thyme
½ tbsp rosemary
1 whole garlic bulb, broken into pieces
⅓ cup olive oil
1
Preheat oven to 375F
2
Parboil potatoes in salted water for 3-4 minutes. Drain and let stand for 5 minutes. Toss with juice of lemon
3
Heat baking pan large enough to hold potatoes without crowding in preheated oven
4
Add salt, pepper, oregano, thyme, rosemary and olive oil to potatoes
5
Transfer potatoes to hot baking pan and roast 60-75 minutes or until golden brown turning every 20 minutes or so. Shake pan occasionally to ensure potatoes are not stuck. Remove roasted garlic when soft and easily pierced with knife.
Ingredients
8 large potatoes, peeled and chopped into chunks
1 lemon
½ tsp salt
½ tsp pepper
½ tbsp oregano
½ tbsp thyme
½ tbsp rosemary
1 whole garlic bulb, broken into pieces
⅓ cup olive oil