Herb-Roasted Potatoes & Onions


Yield 6

6 large - Potatoes, quartered
6 medium - Onions, quartered
1/3 cup - Vegetable oil
1/2 teaspoon - Black pepper
1 tablespoon - Dried parsley
1 teaspoon - Dried basil
1/2 teaspoon - Dried marjoram

Preheat oven to 375F.
Place potatoes and onions in a shallow roasting pan.
Pour oil over vegetables and sprinkle with pepper, parsley, basil, and marjoram.
Stir vegetables to coat all sides with oil and seasonings.
Bake, uncovered, for about 1 hour, or until fork tender, turning occasionally to keep from sticking to the bottom of the pan.
Serve immediately.

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