HungryForever

ROASTED BABY POTATOES with Herbs and Garlic

I like to mix different types of potatoes for this, my all-time favorite roasted-potato recipe. The only extra time it takes is at the market, for the cashier to price a different item. Use whichever varieties you find or prefer, and serve this as a side to nearly any meat or fish dish. And it’s just as easy for a crowd as it is for two people.

Servings

Ingredients

cup ¼olive oil
1tablespoon herbes de Provence or dried Italian seasoning
3 garlic clovesminced
1pound fingerling potatoes or small white or red-skinned potatoes
pound ½small red-skinned potatoesabout 1¾-inch diameter
pound ½small white-skinned potatoesabout 1¾-inch diameter
1teaspoon Saltplus more to taste
1teaspoon Freshly ground black pepperplus more to taste

Instructions

Preheat the Oven to 400 degrees F. In a large bowl, whisk the oil, herbes de Provence, and garlic to blend. Add all of the potatoes and 1 teaspoon each of salt and pepper, and toss to coat. Using a slotted spoon, transfer the potatoes to a large, heavy baking sheet, spacing evenly. Set the bowl aside (do not clean the bowl).
Roast the potatoes until they are tender and golden, turning them occasionally, about 1 hour. Transfer the roasted potatoes to the reserved bowl and toss to coat with any herb oil remaining in the bowl. Season the potatoes with more salt and pepper to taste. Transfer to a large bowl and serve.