- 2 pounds baby yukon golds and red potatoes, about 1 to 1 1/2 inches
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried marjoram
- 1/2 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- 1 teaspoon kosher salt
- 1/4 teaspoon pepper
- 3 tablespoons olive oil
- 1/2 cup water or chicken stock
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