Ingredients

6 large potatoes, quartered
6 medium onions, quartered
1/3 C. vegetable oil
1 tsp. black pepper
1 Tbsp. fresh parsley, chopped
1 Tbsp. fresh basil, chopped
1 tsp. fresh marjoram, chopped

Cooking Instructions

Preheat oven to 375 degrees F. Place potatoes and onions in shallow roasting pan. Combine oil and herbs; pour over the vegetables. Toss and bake uncovered, 1 hour, or until fork tender. Turn occasionally to prevent sticking.
 
 
"Therefore no one is to act as your judge in regard to food or drink or in respect to a festival or a new moon or a Sabbath day--" (Colossians 2:16)