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Marjoram-Roasted Potatoes

Marjoram, often used for seasoning soups, stews, dressings, and sauces, is used to add flavor to slices of roasted potatoes.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, March/April 2003


  • 2 pounds potatoes
  • 3 tablespoons canola oil
  • 3/4 teaspoon dried marjoram
  • 1/2 teaspoon salt
  • Pepper to taste


  1. Preheat oven to 475 degrees. Peel 2 pounds baking potatoes. Halve lengthwise; slice into 1/2-inch-thick half-moons.

  2. On a nonstick baking sheet (or baking sheet coated with cooking spray), toss potatoes with 3 tablespoons canola oil, 3/4 teaspoon dried marjoram, 1/2 teaspoon salt, and a pinch of pepper. Spread potatoes in a single layer.

  3. Bake until partially browned, about 15 minutes. Flip potatoes, and cook until evenly browned, about 10 minutes.

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