Heat the oven to 375°F. Spread the potatoes in a single layer in a medium roasting pan or rimmed baking sheet. Drizzle with the oil, season with the herbs, salt, and pepper, and toss to coat well. Roast, tossing with a spatula a few times to prevent sticking, until the potatoes are very tender throughout and the skins are somewhat shriveled and crisp, 50 to 60 minutes, depending on their size and variety. Serve hot.
Herb-Roasted Potatoes: Following the basic recipe above, use olive oil for the fat and toss the potatoes with 2 Tbs. of any combination of chopped fresh rosemary, thyme, savory, marjoram, and sage. Roast as directed. As soon as the potatoes are done, toss with 3 Tbs. of any combination of chopped fresh parsley, chives, or chervil and the juice of 1 lemon.
nutrition information (per serving):
based on six servings;
sat fat g
Photo: Martha Holmberg & Steve Hunter