2 tablespoons/30 ml high-quality herb flower, decarbed and finely chopped
¼ cup/60 ml olive/coconut oil blend
¼ cup/60 ml basil, finely chopped
2 tablespoons/30 ml pink Himalayan salt
2 tablespoons/30 ml fresh oregano finely chopped
1 tablespoon/15 ml fresh rosemary, finely chopped
1 tablespoon/15 ml fresh ground pepper
8-10 red potatoes
4 cloves garlic, minced
Preheat oven to 325°F/165°C.
Mix all the ingredients except potatoes in a bowl.
Place a potato on the counter between 2 parallel chopsticks. This makes it easy to cut the potato carefully into slices without cutting all the way through. Slice all the potatoes about ¼ – ½ inch thick.
With your hands, gently rub the herb mixture onto and in between the potato slices.
Place the potatoes into a baking dish, cover it with foil, and bake it in your preheated oven for 25 minutes.
Uncover the dish; then let it bake for another 15-20 minutes.
Remove your Fresh Herb-Roasted Red Potatoes from the oven, plate and cover them with herb oil drippings from the bottom of the baking pan, and enjoy!