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Servings: 2 servings (double, triple it!)
We report the cooking times from the original recipe here, but check it. We usually find it needs longer to finish cooking.
1 pound red-skinned potatoes, cut into 1-inch pieces
3 tablespoons olive oil
2 tablespoons chopped fresh herbs (such as thyme, rosemary and parsley) or 2 teaspoons dried
Preheat oven to 450ºF.
Place potatoes on baking sheet md drizzle with olive oil. Using hands, toss to coat evenly. Season potatoes with salt and pepper. Bake 10 minutes. Using spatula, turn potatoes. Toss with herbs and bake until potatoes are golden and tender, about 13 minutes more.
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