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Roasted Potatoes with Herbs

Recipes / Sides

Based on the Boston Globe Magazine, 2005 July 31

Serves 4.

Perhaps the simplest way to serve freshly dug potatoes is to toss them with oil and roast them until golden brown. They turn crisp on the outside and tender inside. Potatoes that are all the same size will be ready at the same time.

• 12 2-inch yellow or red potatoes, scrubbed
• Olive oil (for sprinkling)
• Salt and pepper, to taste
• 1 tablespoon chopped mixed herbs (fresh rosemary, thyme, and oregano)

Set the oven at 400 degrees.

Prick the potatoes well all over. In a bowl, toss the potatoes with oil, salt, and pepper. Transfer them to a baking dish large enough to hold them in one layer.

Roast the potatoes for 1 hour, turning occasionally, or until they are tender when pierced with a fork.

Sprinkle the potatoes with the herbs and serve at once.