Slow-Roasted Russet Potatoes with Oregano and Garlic

  • 4 medium russet potatoes (about 1 ½ lbs.) cut into quarters
  • 3 Tbls. Extra-virgin olive oil
  • 1 teas. minced garlic (about 1 medium clove)
  • 1 Tbsp. Minced oregano
  • ½ teas. freshly ground black pepper

Preheat oven to 350 degrees.

Bring 4 cups of water to a boil in a medium pot.  Add the potatoes.  Return the water to a boil and cook the potatoes for 2 minutes.  Remove the potatoes from the water and place in a shallow roasting pan in a single layer.

Add the olive oil, garlic oregano and pepper.

Roast for about 1½ hrs. until golden brown.  Turn potatoes every 30 minutes while baking.