- 4 good firm-fleshed potatoes
- 3 branches of fresh marjoram
- 3 sprigs of fresh thyme
- 3 sprigs of fresh oregano
- 1 teaspoon paprika powder
- 1 tablespoon sunflower, peanut or olive oil
- Fine salt
- Preheat oven to 180 degrees with a large roasting pan or baking sheet inside.
- Carefully wash the potatoes without peeling them and cut them first in half lengthwise and then in quarters of uniform size.
- Separate thyme, marjoram and oregano leaves from their stems.
- In a container, mix the oil with the leaves of the herbs, salt and paprika. Add the potatoes and mix well.
- Pour the potatoes into the hot pan, spread them out well and bake at 200 degrees for about 30 to 40 minutes. With a spatula, stir and turn the potatoes several times during cooking so that they don't stick and so that they brown on all sides.
Check for doneness with the tip of a knife before removing from the oven and serve with mustard, Worcestershire sauce or piccalilli.
