Name: Crunchy Herb Baby Potatoes recipe by Tasneem Rajkotwala at BetterButter
Cook time: 50 min
Total time: 50 min
Yield: 2
Ingredients: 250 gms baby Potatoes; 1 tbsp dry Rosemary leaves; 2 tbsp dry Basil; 1 tsp Oregano; 1 tbsp ground Black pepper; 1 tsp black Salt or to taste; 2 tbsp Olive oil

ABOUT Crunchy Herb Baby Potatoes RECIPE

This dish acts as a quick appetizer, salad and meal on it own. Served over arugula leaves and feta.

Ingredients Serving: 2

250 gms baby Potatoes
1 tbsp dry Rosemary leaves
2 tbsp dry Basil
1 tsp Oregano
1 tbsp ground Black pepper
1 tsp black Salt or to taste
2 tbsp Olive oil

Instructions

Preheat the oven at 180°C. Meanwhile use mortar-pestle and crush dry basil, rosemary and oregano till they release flavor.
Toss and combine rest of the ingredients. Peel the skin of potatoes, I left it as it adds crunch to the potatoes.
Wrap the potatoes in a foil and bake for nearly 45 minutes or until potatoes are done. Serve warm.

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