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.
 
 
 "I have heard the grumblings of the sons of Israel; speak to them, saying, 'At twilight you shall eat meat, and in the morning you shall be filled with bread; and you shall know that I am the LORD your God.'" (Exodus 16: