Roasted Mini Potatoes with Oregano Butter
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.
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.
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.