Oven Roasted Red Potatoes

Ingredients
2 pounds red potatoes
3 Tablespoons olive oil
3 cloves garlic, chopped very finely.
1 Tablespoon fresh or dried herb of choice.
1/2 teaspoon salt
Fresh ground pepper to taste

Notes:
I used red potatoes here, but you can use what ever potato that suits you. I have used fingerling, yellow skinned, Peruvian Blue, new potatoes and Yukon Gold. I would suggest that Russets or Idahos, which are more "fluffy" when cooked, might not work as well as a "waxy" potato.

As for the herbs and seasonings in this recipe. I used ground rosemary on this particular bunch, but these potatoes can pair well with many different flavors, depending on what you're serving them with. I've used basil, thyme, sage, chives, mint, cumin, Hungarian paprika... and they all worked really well. Heck, I've even seasoned them with one of those "grilled steak seasoning" mixes when I was in another kitchen and didn't have access to my own herbs. They were delicious. Use what flavor you enjoy and would match the other dishes you're serving the potatoes with. Another thing... fresh herbs are lovely, always, but these potatoes can be wonderful with dried herbs too. I've also added sweet onion wedges to the mix on occasion. The onion gets caramelized and adds another dimension to the flavor. Wonderful.



Method
1. Preheat oven to 450° F. 

2. Wash and cut potatoes into uniform pieces, large bite sized. No need to peel them, in fact the skins roast up pleasantly crisp.

3. Place potatoes, salt and pepper, olive oil, herb of choice, and garlic into a large zip top bag and seal. Shake what your Mama gave you (and the bag, too) until potatoes are completely coated and looking divine.

4. Spread potatoes out in a even layer on a baking pan. Do NOT crowd them, they need room to get crispy and delicious! Roast for 30-40 minutes, or until potatoes are tender and browned. Serve immediately and soak up all the praise you'll get for making such an awesome side dish!