1 pound potatoes
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon dried sage
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon dried rosemary
1 teaspoon dried sage
1/2 teaspoon dried dill weed
1 teaspoon dried marjoram
1/2 teaspoon dried thyme
1/2 teaspoon dried rosemary
1/2 teaspoon dried sage
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 teaspoon dried rosemary
1/2 teaspoon dried sage
1/2 teaspoon dried dill weed
1/2 teaspoon dried thyme
1/2 teaspoon dried rosemary
Preheat oven to 350 degrees F (175 degrees C).
Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and cool.
In a large bowl, mix salt, pepper, sage, basil, oregano, rosemary, sage, dill weed, thyme, rosemary and basil.
In a small bowl, mix the marinade with the soup, and pour over potatoes.
Bake at 350 degrees F (175 degrees C) for 20 minutes.
Remove from oven and let cool completely.
In a small bowl, mix the soup with the potatoes and pour over soup.