| Prep: 15 mins | Cook: 45 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 210 | 7g | 1g | 32g |
| sugars | fibre | protein | salt |
| 2g | 3g | 4g | 0.01g |
I’m particularly excited to share my Roasted Potato with Marjoram and Garlic recipe with you today. As a child, my Italian grandparents raised me to value and respect the power of simple, fresh ingredients. This dish is a wonderful representation of my culinary heritage, spiced up with my own personal touch. Comforting root vegetables, aromatic herbs and spices, and a little bit of garlic for good measure – that’s my idea of a perfect meal.
Nostalgia with a Healthy Twist
For many of us, potatoes are nostalgic. Who doesn’t remember Mom making a delicious casseroles or maybe Grandma’s famous mashed potatoes at Thanksgiving? This Roasted Potato with Marjoram and Garlic recipe evokes a similar sense of comfort and wholesomeness, with a few health benefits to boot. Red potatoes are a great source of fiber and potassium, while olive oil, marjoram, and garlic have anti-inflammatory and antioxidant benefits.
A Culinary Journey without Leaving Your Kitchen
Preparing this dish in your kitchen might let your mind wander to Italy, where similar potato dishes are a staple. Infused with marjoram–a herb often used in Mediterranean cooking–and garlic, these potatoes can stand proudly on their own or be a perfect pairing for other dishes like grilled chicken or steak. And of course, these potatoes absolutely shine when paired with a hearty Italian meatball dish, a link back to my childhood and the many meals I have enjoyed with my family.
So, whether you’re planning a casual Sunday dinner or a more formal gathering of friends, my Roasted Potato with Marjoram and Garlic dish is sure to be a hit. I hope you enjoy making and eating this recipe as much as I do. It’s my pleasure to share a piece of my culinary heritage with you -buon appetito!
What You’ll Need
- 2 pounds of small red potatoes
- 3 tablespoons of extra-virgin olive oil
- 1 tablespoon of dried marjoram
- 4 cloves of garlic, minced
- Salt and freshly ground black pepper to taste
Method
Step One
Firstly, preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius). While preheating, wash the 2 pounds of small red potatoes thoroughly and pat them dry. Depending on the size of the potatoes, you may wish to leave them whole or halve them.
Step Two
Place these potatoes in a large mixing bowl. Pour in the 3 tablespoons of extra-virgin olive oil. Toss the potatoes in the oil until they are thoroughly coated.
Step Three
Add the 1 tablespoon of dried marjoram, and the 4 cloves of minced garlic to the bowl. Toss everything together until the potatoes are evenly coated with the marjoram and garlic.
Step Four
Season the mixture with salt and freshly ground black pepper according to taste. Toss the mixture again to distribute the seasoning evenly.
Step Five
Transfer the seasoned potatoes to a roasting pan or baking sheet. Spread them out into a single layer so that they roast evenly. Place the pan in the preheated oven.
Step Six
Roast the potatoes in the oven for approximately 45 minutes, or until they are golden brown and crispy. Turn the potatoes halfway through the roasting time to ensure even cooking and browning.
Step Seven
Remove the potatoes from the oven and transfer them to a serving dish. Serve the potatoes hot, ideally as a side dish with meat or fish.
