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.