Ingredients
2 - 3 pounds baby red potatoes
1/4 cup melted butter
1/4 teaspoon marjoram
1/2 tablespoon dried parsley flakes OR 1/4 cup fresh chopped parsley
1/2 - 3/4 teaspoon kosher salt
Start by washing your potatoes well and removing any imperfections and small sprouts. Cut larger potatoes in half. Place in a baking dish. Pour 1/4 cup melted butter over potatoes. Add 1/4 teaspoon marjoram and 1/2 tablespoon parsley flakes (or 1/4 cup fresh chopped parsley). Season with 1/2 - 3/4 teaspoon kosher salt. Give everything a good toss. Cover tightly with tin foil and bake for about 1 hour at 350 degrees. Potatoes will be fork tender when done. Try this other version of potatoes with parsley and marjoram HERE.
