“A friend of mine served herbed potatoes at a dinner party and inspired me to come up with this recipe,” says Brenda Medvid of Reston, Virginia. “My version gets a tangy kick from the lemon juice, and conveniently, it uses only dried herbs. These potatoes make a quick side dish that suits my taste for home-cooked meals.”

Makes 4 Servings.

INGREDIENTS

  • 1/4cup olive oil
  • 1 1/2tablespoons fresh lemonjuice
  • 2teaspoons garlic powder
  • 1teaspoon dried thyme
  • 1teaspoon dried rosemary
  • 1teaspoon dried marjoram
  • 1/4teaspoon dried oregano
  • 1/4teaspoon salt
  • 1/4teaspoon ground black pepper
  • 3russet potatoes (about 2 1/4 pounds), scrubbed (do not peel), cut into 1/2-inch cubes

  • DIRECTIONS

    Preheat oven to 400°F. Combine all ingredients except potatoes in large bowl. Stir to blend well. Add potatoes to seasoning; toss to coat. Transfer potatoes to large rimmed baking sheet, spreading out in single layer. Bake until brown and tender, about 40 minutes, turning potatoes halfway through cooking.