Ingredients:
1 pound small red skinned potatoes, unpeeled
1 tablespoon olive or canola oil
1/4 teaspoon coarse salt
1/8 teaspoon freshly ground black pepper
2 teaspoons finely chopped fresh herbs (such as rosemary, thyme, garlic, chives or a combination)
Directions:
PREHEAT oven to 425° F.
CUT potatoes in half or quarters so that all are fairly uniform in size.
PLACE on rimmed baking sheet. Drizzle potatoes with oil. Sprinkle with salt, pepper and herbs of choice; gently mix with hands until potatoes are uniformly covered. Spread into a single layer, flat-side-down.
BAKE for about 30 to 40 minutes or until browned to your liking and tender when tested with a fork.
TOSS gently with spatula. Transfer to serving platter and serve immediately.
Estimated Times:
Prep Time:
15 minutes
Cooking Time:
30 minutes
Cooling Time: 0 minutes
Servings: 4
This recipe is:
