Roasted Mini Potatoes with Oregano Butter

Prep time: 10min
Total time: 45min
Serves 8
2 lbs
Yellow Petites Potatoes, halved
1 kg
1 tbsp
olive oil
15 mL
1 cup
unsalted butter, softened
250 mL
1/3 cup
Oregano Seasoning Paste
75 mL
2 tsp
Roasted Garlic Seasoning Paste
10 mL
1/2 tsp
salt
2 mL
1/4 tsp
pepper
1 mL
1 tbsp
fresh Oregano leaves, roughly chopped
15 mL
calories
110
fat
4.5 g
saturated fat
1.5 g
carbs
18 g
protein
2 g
cholestrol
5 mg
fibre
3 g
sodium
25 mg
potassium
6 mg

Directions

  1. Preheat oven to 425°F (220°C). On a baking sheet, toss potatoes with olive oil and roast for 30 to 35 min. or until potatoes are golden brown and fork-tender.

  2. Meanwhile, combine the butter, oregano and roasted garlic pastes, salt and pepper in a bowl; gently mix well with a fork. Divide butter mixture between 2 large pieces of plastic wrap and roll each into a log and chill in the refrigerator.

  3. Transfer roasted potatoes to a serving dish and add 2 tbsp (30 mL) oregano butter (save the rest for a later use) and toss to coat; garnish with fresh oregano and serve immediately.