INGREDIENTS
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2 pounds small red bliss potatoes, cut into quarters
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1 tablespoon dried oregano
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1 tablespoon dried basil
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1 teaspoon paprika
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2 teaspoons kosher salt
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1 teaspoon black pepper
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1 tablespoon butter, melted
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2 tablespoons extra virgin olive oil
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2 cups shredded cheddar cheese