xiaoxl/recipe_data huggingface dataset:
Cheesy Potato Knipla Soup
Category: soups-stews-and-chili
By LaniJo

A German favorite of my Grandma's with an American twist!  A thick, hearty soup.

Ingredients:
6  baking potatoes, peeled and diced
2 cups carrots, peeled and thinly sliced
2 cups finely chopped celery
1 cup diced onion
2 teaspoons salt
3 quarts water
5 cups all-purpose flour
1 teaspoon salt
2  eggs, beaten
1 ¼ cups water
1 cup butter
1 cup all-purpose flour
2 teaspoons salt
1 quart milk
1 cup Cheddar cheese

Directions:
Place the potatoes, carrots, celery, onion, 2 teaspoons of salt, and 3 quarts of water into a large pot.  Bring to a boil over high heat while you proceed to make the knipla. Combine 5 cups of flour and 1 teaspoon of salt in a large bowl; pour in the eggs and 1 1/4 cups water.  Mix until the dough comes together, about two minutes.  Knead on a lightly floured surface for 3 to 5 minutes until elastic.  Using kitchen scissors, snip off pieces of the dough into the boiling soup.  Boil until the knipla rise to the surface, then reduce heat to low, and simmer while you make the cheese sauce. Melt the butter in a saucepan over medium heat, then whisk in 1 cup of flour and 2 teaspoons of salt.  Pour in milk and add cheese; cook until the cheese melts and the mixture thickens, stirring constantly.  Pour the cheese sauce into the soup and simmer for 20 minutes more, or until ready to serve.

Prep time: 45 mins
Cook time: 45 mins
Total time: 1 hr 30 mins
Yields: 12 servings

Calories: 553.2
Fat: 21.7 g
Saturated fat: 13.1 g
Carbohydrates: 74.2 g
Sugars: 6.8 g
Dietary fiber: 5.1 g
Protein: 15.3 g
Cholesterol: 88.1 mg
Sodium: 1227.4 mg
Indian Mince Cutlets


Ingredients:
ground beef, eggs, jeera powder, cumin powder, coriander powder, turmeric powder, chili powder, salt, garam masala, potatoes, ghee

Directions:
Place the ground meat in a pan and add to it the ginger garlic paste, chilli powder, garam masala, coriander powder, turmeric and salt and mix well.
Add ½ cup of water and cook until the meat is done.
Let it cool and then place the ground meat in a blender/ grinder and make a fine paste of it.
The paste should not be too liquid you should be able to make balls of the mixture.
Add an egg while grinding.
When done add salt to taste.
Now make 1-inch round balls from the dough and keep aside.
Also make 3" balls from the mashed potato mixture and keep aside.
Now flatten each potato ball into a flat disc.
Place a ground meatball in the centre and cover it with the mashed potato from the sides.
Shape them into balls and slightly press them flat shaping them like thick flat circular discs.
Beat the remaining eggs in a flat dish with salt according to taste.
Dip each potato cutlet in the egg mixture, then coat with breadcrumbs (shake off the excess] and fry on a hot pan with ghee or oil till it is golden on both sides.
Serve piping hot.
Crock Pot Taco Chicken


Ingredients:
boneless skinless chicken thighs, tomatoes and green chilies, sour cream, cheddar cheese, cheese, cilantro, brown rice

Directions:
Throw first 3 ingredients in crock pot.
Cook on high 4-5 hours or low 7-8 hours.
Serve in taco shells.  Top with cheese, sour cream, and cilantro.  Serve with brown rice and refried beans as a side dish.
Double for the freezer.
Savory Cracker Bites


Ingredients:
dried dill, garlic powder

Directions:
Place crackers in a gallon sized zipper bag.
In a two-cup measuring cup, add oil, Ranch dressing mix, dill, garlic powder and celery salt.
Pour the oil mixture into the bag with the crackers and close.  Turn the bag to coat evenly.
Refrigerate for atleast 24 hours, turning the bag every so often.
Store, covered, in the refrigerator.
Kale Hummus


Ingredients:
kale, garbanzo beans, tahini, garlic cloves, honey, salt, pepper, olive oil, lemon juice, Tabasco sauce

Directions:
Trim all tough stems from kale and roughly chop.
Place the kale in a food processor or blender and pulse until pureed.
Add the remaining ingredients through hot sauce if used and blend, reserving 1 tbsp olive oil for dressing the finished hummus.
Dust with paprika if desired and serve with chips.
Baked Opakapaka (Snapper) Fillets With Macadamia Crust


Ingredients:
red snapper fillets, butter, pepper, lemon juice, parsley

Directions:
Preheat oven to 450 degrees., Oil a baking pan with 1 tablespoon of the butter., Place the fish in the pan, and sprinkle with pepper and lemon juice., In a small skillet heat the rest of the butter. ., Add the ground nuts., Stir and cook for 1-2 minutes making sure the mixture doesn't burn., Spread the mixture over the fish., Bake for 10-15 minutes or until done., Sprinkle with parsley and serve.
Taro and Chicken Coconut Cream Casserole


Ingredients:
chicken, onion, spinach, tomatoes, cornflour, coconut cream, water, salt, lemon slice

Directions:
Arrange alternating layers of chicken, onions, spinach or taro leaves, and  taro root in a casserole dish.
Mix coconut cream and water together with salt, and corn flour. Pour over the top of the chicken mixture.
Cover with tomatoes.
Cover casserole with foil or a lid and bake at 325* for 1 hour until until chicken and vegetables are done. Serve with lemon slices.
Honey Glazed Fried Manchego Cheese


Ingredients:
all-purpose flour, egg, panko breadcrumbs, manchego cheese, canola oil, honey

Directions:
Place the flour, egg, and panko bread crumbs in 3 separate dishes.
Dip the cheese cubes into each ingredient to coat, starting with the flour and ending with the panko.
Preheat the canola oil in a deep fryer to 375 degrees F, (or in a large heavy-bottomed saucepan, pour enough oil to fill the pan about a third of the way. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 375 degrees F.] If you don't have a thermometer, a cube of bread will brown in about 3 minutes.
Add the breaded cheese to the hot oil, in batches, and deep fry until the cubes are crisp and golden.
Remove the cheese from the oil and place on a paper towel-lined baking sheet to absorb the excess oil. Transfer the cheese to a serving platter, drizzle with the honey, and dust with the paprika.
Healthy Vegan Muffins


Ingredients:
whole wheat flour, all-purpose flour, baking powder, ground cinnamon, ground nutmeg, ground allspice, salt, sugar, raisins, ground flax seeds, molasses, applesauce, soymilk

Directions:
Preheat over to 375°F; prepare a 12-muffin tin with paper liners or non-stick spray.
In a medium mixing bowl, combine the flours, baking powder, cinnamon, nutmeg, allspice, salt, sugar, raisins and flax seeds (If you don't have ground flax seeds you can puree whole flax seeds with a couple of tablespoons of water and just add them to the wet ingredients].
In a small bowl, whisk the molasses, applesauce, soymilk and oil.
Add the wet ingredients to the dry ingredients and stir until the mixture is blended.
Distribute batter evenly in the 12-muffin tin.
Bake 20-25 minutes or until a toothpick inserted in the middle of a muffin comes out mostly clean.
Chile Rellenos Casserole


Ingredients:
anaheim chilies, green sweet peppers, monterey jack pepper cheese, eggs, milk, flour, baking powder, cayenne pepper, salt, sour cream

Directions:
Quarter the peppers and remove seeds, stems, and veins.
Immerse peppers into boiling water for 3 minutes; drain.
Invert peppers on paper towels to drain well.
Place the peppers in a well-greased 2-quart square baking dish.
Top with 1 cup of Pepper Jack cheese.
In a medium bowl combine eggs and milk. Add flour, baking powder, cayenne pepper, and salt.
Beat until smooth with a rotary beater.
Pour egg mixture over peppers and cheese.
Bake, uncovered, in a 450 degree F. oven about 15 minutes or until a knife inserted into egg mixture comes out clean.
Sprinkle with the remaining 1/2 cup cheese. Let stand about 5 minutes or until cheese melts.
If desired, serve with picante sauce and sour cream.
Turkey Sausage Patties


Ingredients:
lean ground turkey, cumin, cayenne pepper, garlic, black pepper, paprika, salt, chicken broth

Directions:
Combine all ingredients, except chicken broth, in a large mixing bowl.
Mix well, add chicken broth and mix again.
Form into 8 patties.
Spray a nonstick skillet with cooking spray and cook patties until desired doneness. (I like mine extra browned!].
Avocado Mandarin Tossed Salad


Ingredients:
mandarin orange, green onion, pecans, pepper, avocado

Directions:
In a bowl, combine the oranges, onions, pecans and pepper, refrigerate for 30 minutes.
Just before serving, place the greens in a salad bowl; top with orange mixture and avocado slices.
Drizzle with dressing.
Buckthorn BBQ Sauce


Ingredients:
ketchup, apple cider vinegar, molasses, honey, salt, garlic powder, onion powder

Directions:
Combine ketchup, apple cider vinegar, molasses, honey, salt, garlic powder, onion powder, and hot sauce in a sauce pan; bring to a boil.
Reduce to a simmer and cook until desired consistency is reached (30 to 45 minutes], stirring occasionally.
Remove from heat and cool.
Add to your meat of choice near the end of cooking; if you add too early it will burn because it is sweet.
Bubbling Bread Sticky Buns
Category: bread
By Rita Spangler

This is a tasty morning treat I learned from my friends at Christmas brunch!

Ingredients:
¼ cup chopped walnuts  (Optional)
18  frozen dinner rolls (such as Rhodes®)
1 cup brown sugar
1 (3.5 ounce) package cook and serve butterscotch pudding mix (such as Jell-O®)
½ cup raisins  (Optional)
½ cup chopped walnuts  (Optional)
½ cup white sugar
1 teaspoon ground cinnamon
½ cup butter, melted

Directions:
Grease a 9-inch fluted tube pan (such as Bundt®). Sprinkle 1/4 cup walnuts into the prepared pan. Arrange dinner rolls in the pan. Mix brown sugar and pudding mix in a small bowl; sprinkle evenly over the rolls. Add raisins and 1/2 cup walnuts. Mix white sugar and cinnamon in a small bowl; sprinkle evenly over raisin and walnut layer. Pour melted butter over the entire roll mixture. Cover pan loosely with plastic wrap and a towel; place on a baking sheet. Allow to rise at room temperature for 8 hours to overnight. Preheat oven to 350 degrees F (175 degrees C). Remove towel and plastic wrap from pan, keeping the fluted tube pan on the baking sheet in case ingredients overflow. Bake in the preheated oven until rolls are cooked and browned, about 30 minutes. Place a sheet of aluminum foil over rolls midway through baking if they brown too quickly. Cool in the pan for 5 to 10 minutes before turning onto a plate.

Prep time: 20 mins
Cook time: 30 mins
Total time: 8 hrs 55 mins
Yields: 1 9-inch fluted tube pan

Calories: 456
Fat: 16.4 g
Saturated fat: 6.1 g
Carbohydrates: 71.7 g
Sugars: 39.7 g
Dietary fiber: 2.4 g
Protein: 8.3 g
Cholesterol: 22.7 mg
Sodium: 423 mg
Fresh Mint and Cilantro Melon Salad
Category: salad
By Menealeous' Daughter

All the fresh greens of the herbs and melon of this easy side dish are refreshing to both the eye and the palate! The melon can be chopped bite-sized to be a salad or side, or smaller to be used as a relish or condiment. This dish is also great for a change of pace on the brunch buffet! This works well also with Crenshaw melon.

Ingredients:
4 cups 1-inch chunks honeydew
1 tablespoon fresh lime juice
3 tablespoons chopped cilantro leaves and stems
⅓ cup chopped fresh mint leaves
white sugar to taste

Directions:
Combine the honeydew, lime juice, cilantro, mint, and sugar in a bowl; toss to combine; refrigerate at least two hours before serving.

Prep time: 15 mins
Total time: 2 hrs 15 mins
Yields: 1 quart

Calories: 26.7
Fat: 0.1 g
Carbohydrates: 6.7 g
Sugars: 5.9 g
Dietary fiber: 0.6 g
Protein: 0.4 g
Sodium: 13.2 mg
The Big Daddy Caddy Margarita


Ingredients:
triple sec, lime juice, Grand Marnier

Directions:
Shake tequila, triple sec, sweet and sour mix, and lime juice with ice. (my hubby does a dance move--it's very humorous].
Take margarita glass or any preferred glass and dip in lime juice to coat rim.
Next dip into kosher salt or margarita salt (I'm pretty sure they are the same] until coated.
Pour cocktail in dropping a few ice cubes to have an "on-the-rocks" feel.
Float Grand Marnier on top.
Add straw and garnish with lime.
Jalapeno Jelly Glaze


Ingredients:
lime juice, cilantro

Directions:
Melt the jelly or preserves over low heat or in a microwave oven.
Stir in flavoring ingredients.
Note: Chunky preserves melt more readily when they are first pureed in a blender or food processor.
Lentil Loaf With Strawberry Sauce


Ingredients:
dry green lentils, flour, tomato paste, mushroom, carrot, green peas, flat leaf parsley, garlic cloves, dried thyme, cumin, sea salt, eggs, shallots, sugar, strawberries, black pepper, basil

Directions:
Place lentils and 3 cups (750 mL] water in medium-sized saucepan. Bring to a boil, reduce heat, and simmer until lentils are tender, about 30 minutes. Drain and rinse lentils. Place 2 cups (500 mL] cooked lentils in food processor container and blend until puréed.
Preheat oven to 350 F (180 C]. In large bowl, stir together puréed lentils, remaining cooked whole lentils, almond flour, tomato paste, mushrooms, carrot, jalapeno peppers, peas, parsley, garlic, thyme, cumin, salt, and eggs.
Spoon mixture into parchment paper-lined 9 x 5 in (23 x 13 cm] loaf pan, making sure to leave some parchment paper hanging over edges so you can easily lift the loaf out once cooked. Using spatula, spread out mixture, making sure it’s well packed down. Cook for 45 minutes.
Meanwhile, heat oil in small saucepan over medium heat. Add shallots and sauté until soft, about 3 minutes. Add sugar and continue cooking for 30 seconds. Add strawberries, balsamic vinegar, and black pepper; cook 1 minute further. Stir in basil, cover pan, and remove from heat.
Cool loaf in pan for 5 minutes. Carefully pull loaf out by lifting sides of parchment paper and let cool for another 5 minutes on metal rack.
Serve slices of lentil loaf with strawberry sauce.
Stir-Fried Ginger Mushrooms


Ingredients:
olive oil, garlic cloves, crushed red pepper flakes, turmeric, gingerroot, coconut milk, lemon juice, soy sauce, sugar, salt, cherry tomatoes, mushrooms

Directions:
Heat oil in pan., Add garlic and pepper flakes, and tumeric, stir constantly for 1 minute., Add mushrooms and ginger, stir fry for two minutes., Stir in coconut milk and bring to boil., Add remaining ingredients stir well, heat through., Serve over rice or pasta.
Mexican Bean and Corn Rice Salad


Ingredients:
black beans, kidney beans, frozen corn, green pepper, grape tomatoes, onions, cooked brown rice, lemon juice, olive oil, garlic, fresh parsley, cumin, mild salsa

Directions:
Combine the salad ingredients in a large bowl., Mix the dressing ingredients in a small bowl or measuring cup., Pour the dressing over the salad, and mix gently., Cover and chill in the refrigerator overnight or at least two hours.
Baby Lima Beans and Corn in Chive Cream


Ingredients:
bacon, onion, green bell pepper, frozen baby lima beans, frozen corn kernels, water, salt, black pepper, heavy cream, fresh chives, fresh parsley

Directions:
Cook bacon in a 10-inch nonstick skillet over moderate heat, stirring occasionally, until crisp.
Transfer bacon with a slotted spoon to paper towels to drain, then cook onion and bell pepper in fat in skillet over moderate heat, stirring frequently, until vegetables are softened, 5 to 6 minutes.
Add lima beans, corn, water, salt, and pepper, then simmer, covered, until vegetables are tender, about 8 minutes.
Increase heat to high and add cream, then boil, uncovered, until liquid is reduced by half, 7 to 10 minutes.
Stir in herbs and salt to taste.
Serve sprinkled with bacon.
Marinated Lemon, Thyme and Garlic Lamb Chops


Ingredients:
olive oil, lemon juice, fresh thyme, garlic, shoulder lamb chops

Directions:
Combine olive oil, lemon juice, thyme and garlic in a shallow dish.
Season with salt and pepper to taste, place chops in and turn over once to coat the meat.
Cover and marinate in the refrigerator for at least one hour or up to four hours.
Cook over high heat on barbecue grill to desired doneness.
Spicy Sauteed Celery


Ingredients:
unsalted butter, garlic cloves, celery, red pepper flakes, coarse salt, ground pepper

Directions:
In a large skillet over medium heat, melt butter., Add garlic and cook until lightly browned, about 2 minutes., Add celery and cook until crisp-tender, about 6 minutes., Season with red pepper flakes, salt, and pepper.
Garlic Scallops and Shrimp


Ingredients:
scallops, shrimp, flour, olive oil, garlic cloves, fresh basil, lemon juice

Directions:
Rinse the scallops under cold water and cut in half.
Season the scallops and shrimp with salt and pepper, then dust them with flour.
Heat the oil in a pan over a high heat and add the scallops and shrimp to the hot oil.
Reduce the heat to medium and cook for two minutes.
Turn the scallops and shrimp in the pan.
Add the garlic and basil and shake the pan to distribute the ingredients evenly.
Cook two minutes until golden.
Sprinkle the lemon juice over the mixture and toss to blend.
Baked Indian Pudding


Ingredients:
milk, blackstrap molasses, sugar, butter, salt, baking soda, eggs, yellow cornmeal, cinnamon, nutmeg, raisins

Directions:
Preheat the oven to 400°F.
In a greased casserole or stone crock mix together cornmeal, molasses, sugar, butter, salt, baking soda, eggs, cinnamon, nutmeg and raisins (if using] together. Stir in 3 cups of hot milk. Bake in oven until it comes to a boil.
Turn heat down to 275°F.
Stir in remaining milk and bake, covered for 4-6 hours, stirring every half hour or so.
Serve warm with whipped cream or vanilla ice cream.
Slow Cooker Cranberry Tea


Ingredients:
sugar, water, cinnamon sticks, cranberry juice, fresh lemon juice

Directions:
In saucepan,combine sugar, 8 cups water and cinnamon sticks., Mix well and bring to a boil., Pour mixture into slow cooker with remaining ingredients., Cover and cook on high-heat setting for 1 hour., Reduce heat to low and serve slow cooker cranberry tea warm.
Mexican-Style Coffee
Category: world-cuisine
By OLIVIANOVA

Mixing warm coffee with tequila and coffee liqueur makes for a perfect 'apres ski.'

Ingredients:
4 fluid ounces hot brewed coffee
1 fluid ounce coffee liqueur
1 fluid ounce tequila
1 tablespoon whipped topping  (Optional)
1 pinch ground cinnamon, for garnish  (Optional)
1 pinch cocoa powder, for garnish  (Optional)

Directions:
Pour the coffee into a mug. Stir in the coffee liqueur and tequila. Garnish with whipped topping, cinnamon, and cocoa powder.

Prep time: 5 mins
Total time: 5 mins
Yields: 1 serving

Calories: 174
Fat: 0.1 g
Saturated fat: 0 g
Carbohydrates: 11.2 g
Sugars: 11.2 g
Dietary fiber: 0 g
Protein: 0.2 g
Cholesterol: 0 mg
Sodium: 5.4 mg
Creamed Spinach with Sour Cream


Ingredients:
spinach, chicken broth, shallot, butter, sour cream, fresh lemon juice, sugar, nutmeg

Directions:
Cook spinach in the water clinging to the leaves, covered, over moderate heat, stirring occasionally, for 3 minutes, or until it is wilted.
Drain spinach in a colander, refresh under cold water, and squeeze dry by handfuls.
Transfer spinach to the processor, add broth and puree mixture.
In a large skillet, cook shallot in the butter over moderately-low heat, stirring, until translucent.
Add spinach puree and sour cream.
Combine mixture well.
Stir in lemon juice, sugar, nutmeg and season to taste.
Cook mixture, stirring, until just heated through.
Transfer to a serving dish and sprinkle with almonds.
Hot Mexican Potato Salad


Ingredients:
tiny new potatoes, lime juice, olive oil, salt, pepper, roma tomato, black olives, green onions, fresh cilantro

Directions:
Boil potatoes in water, then simmer for 15 to 20 minutes (or until just cooked - try not to over cook] Drain and cut into quarters when cooled down.
Meanwhile, combine picante sauce, lime juice, oil, salt & pepper in a small microwave safe bowl.  Cook, uncovered, on high for one minute or until heated through.
Add sauce to cooked potatoes.  Stir in tomatoes, olives, green onion and cilantro.  Toss to coat and serve.
Smoked Salmon Rolls
Category: appetizers-and-snacks

Tasty canape appetizer featuring smoked salmon rolled around cream cheese, placed on a cracker with cucumber and seasoned/garnished with dill. Garnish with chives if desired.

Ingredients:
8 ounces thinly sliced smoked salmon
8 ounces cream cheese, softened
1 stalk celery, chopped
¼ cup chopped walnuts
¼ cup chopped green onion
2 teaspoons lemon juice, divided
½ teaspoon ground coriander
½ teaspoon cayenne pepper
freshly ground black pepper to taste
24 thin slices cucumber
24  crackers (such as Wheatsworth®)
24 sprigs fresh dill

Directions:
Cut twenty-four 3/4x2-inch pieces of smoked salmon. Mix cream cheese, celery, walnuts, and green onion together in a bowl. Add 1 teaspoon lemon juice, coriander, and cayenne; mix well. Spread mixture on salmon slices and season with black pepper. Roll up to form neat rolls. Place a cucumber slice on each cracker and place a sprig of dill and a salmon roll on each cucumber. Drizzle with remaining lemon juice.

Prep time: 30 mins
Total time: 30 mins
Yields: 24 rolls

Calories: 74.5
Fat: 5.5 g
Saturated fat: 2.4 g
Carbohydrates: 3.5 g
Sugars: 0.7 g
Dietary fiber: 0.4 g
Protein: 3 g
Cholesterol: 12.6 mg
Sodium: 136.1 mg
Tomato-Shrimp Aspic Salad


Ingredients:
lemon gelatin, boiling water, tomato sauce, vinegar, Worcestershire sauce, salt, pepper, celery, green onions, baby shrimp, lettuce, mayonnaise

Directions:
In a large bowl, dissolve gelatin in boiling water. Add tomato sauce, vinegar, Worcestershire sauce, salt and pepper and mix well.  Cover with plastic wrap and refrigerate until partially set partially set.
When partially set, fold in celery, green onions and shrimp.
Spray a decorative bowl lightly with nonstick spray. Fill with gelatin mixture, cover with plastic wrap and refrigerate until set.
To serve, unmold on bed of lettuce and garnish with mayonnaise.
Instead of using a mold, pour into lightly sprayed 8-inch square pan, cover and refrigerate until set, and cut into squares to serve.
Hot Dog Chili Sauce
Category: side-dish
By JRich664

This recipe makes a wonderful chili sauce for hot dogs. Just place a grilled hot dog in a bun and top with chili, grated Cheddar cheese, and diced onions. Serve immediately. If halving this recipe, cover the pot for half of the two hour simmer.

Ingredients:
2 pounds ground beef
2 (14.5 ounce) cans reduced-sodium beef broth
1 (28 ounce) can crushed tomatoes with puree
2 tablespoons chili powder
1 tablespoon paprika
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon kosher salt
¼ teaspoon cayenne pepper

Directions:
Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Add beef broth to ground beef; bring to a boil. Reduce heat to medium-low and simmer until liquid is slightly reduced, about 30 minutes. Mix tomatoes with puree, chili powder, paprika, onion powder, garlic powder, salt, and cayenne pepper into ground beef mixture. Simmer, stirring occasionally, until mixture is very thick, about 1 1/2 hours.

Prep time: 10 mins
Cook time: 1 hr 35 mins
Total time: 1 hr 45 mins
Yields: 16 servings

Calories: 141.6
Fat: 9.4 g
Saturated fat: 3.6 g
Carbohydrates: 3.2 g
Sugars: 1.6 g
Dietary fiber: 1 g
Protein: 11 g
Cholesterol: 34.8 mg
Sodium: 248.5 mg
Roasted Potatoes in Olive Oil and Herbs


Ingredients:
small potato, olive oil, garlic cloves, coarse salt, fresh coarse ground black pepper, rosemary, thyme, sage, oregano

Directions:
Preheat the oven to 250 degrees centigrade.
Do not peel the potatoes.  Cook them in boiling water until soft.  Cool until the potatoes are comfortable to hold in your hand.
Halve the cooked potatoes and score the undersides in a crisscross pattern.  Transfer them to a large bowl.
Add the olive oil and fresh herbs to the bowl.  Mix well until the potatoes are all coated.
Place the potatoes cut side up in a roasting pan and roast in the oven for 30 minutes.