Ingredients

• 2 tablespoons olive oil
• 6 6-ounce russet potatoes, quartered,sliced
• 1/2 teaspoons dried summer savory, crumbled
• 1/2 teaspoon dried thyme, crumbled
• 1/2 teaspoon dried marjoram, crumbled

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Instructions

1. Preheat oven to 450&;deg;F. Brush heavy large baking sheet with 1 tablespoon olive oil. Combine potatoes, herbs and remaining 1 tablespoon olive oil on prepared baking sheet and toss well. Season with salt and pepper. Roast in oven until potatoes until golden brown, stirring frequently, about 40 minutes.