Oven-Roasted Potatoes 2 lb potatoes, red or white with skins intact 2 tbs olive oil 1 to 2 tbs fresh minced rosemary leaves, thyme or oregano — or a combination of favorite herbs 1 tsp chopped garlic salt and pepper to taste Preheat the oven to 425°. Wash the potatoes and allow them to dry. Baby potatoes may be left whole, but large potatoes should be cut into 2-in pieces. Place the potatoes in a baking dish and drizzle the olive oil over the potatoes.
Add rosemary, salt and pepper. Toss the potatoes with a large spoon until the potatoes are coated with the oil and seasonings. Roast the potatoes uncovered for 45 min to one hour. Turn the potatoes occasionally during the cooking time. The potatoes are done when the flesh is soft and easily pierced with a fork. Makes 4 servings.