Roasted Mini Potatoes with Oregano Butter
Prep Time
Serves
Cooking Mode
2 lbs yellow-fleshed potatoes, halved
1 tbsp olive oil
1 cup unsalted butter, softened
⅓ cup Oregano Seasoning Paste
2 tsp Roasted Garlic Seasoning Paste
½ tsp salt
¼ tsp pepper
1 tbsp fresh oregano leaves, roughly chopped
2 lbs yellow-fleshed potatoes, halved
1 tbsp olive oil
1 cup unsalted butter, softened
⅓ cup Oregano Seasoning Paste
2 tsp Roasted Garlic Seasoning Paste
½ tsp salt
¼ tsp pepper
1 tbsp fresh oregano leaves, roughly chopped
Directions
1Preheat oven to 425°F (220°C). On a baking sheet, toss potatoes with olive oil and roast for 30 to 35 min. or until potatoes are golden brown and fork-tender.
2Meanwhile, combine the butter, oregano and roasted garlic pastes, salt and pepper in a bowl; gently mix well with a fork. Divide butter mixture between 2 large pieces of plastic wrap and roll each into a log and chill in the refrigerator.
3Transfer roasted potatoes to a serving dish and add 2 tbsp (30 mL) oregano butter (save the rest for a later use) and toss to coat; garnish with fresh oregano and serve immediately with your favourite steak or other cut of beef.
Disclaimer
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Personal Note
Personal Note
