ROSEMARY OREGANO BAKED POTATOES Last night, we had a big art party called the “Cuenca Art

ROSEMARY OREGANO BAKED POTATOES Last night, we had a big art party called the “Cuenca Art Project.” A bunch of our friends hung up their work, others sang and played music, there was improv, and lastly, I made food for 45 people. Everyone paid $3, which was probably too little, but I didn’t want to ask for much on our tiny teacher salaries. Because of the financial limits, planning the menu was pretty difficult and required a lot of creativity. I was looking for recipes that were cheap but delicious, and most importantly, were unlike the traditional food we eat here that we are all somewhat sick of after 8 months. So I came up with these potatoes, which cost less than $2. All you need is a pound of potatoes and whatever yummy fresh herbs you have around. Ingredients: 1 lb. of small potatoes (the smaller the better, you want them to be bite size) 2 tablespoons of EVOO 1 tablespoon of salt Handful of minced herbs of your choosing Directions: Preheat oven to 400°F In a large bowl, mix potatoes and rest of ingredients so that all sides of the potatoes are coated with mixture. Place on baking sheet and cook until golden brown, around 30 minutes or more. Add more salt if needed. Serve with your favorite dip. I used blue cheese dressing. -- source link

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