One Potato, Two Potato

I am always looking for new ways to fix baby potatoes. They are one of our favorite side dishes, but I don't like to serve them the same way each time. So when Adam came home w/ a pound of fresh ones from the farmer's market last week, I knew it was time to find a new way to try them. This comes from Giada De Laurentiis from the Food Network. And while her recipes sometimes are a little too involved for me, this one is quick, easy, and super flavorful! Her recipe called for a mixture of potatoes, but I used all red. Also, she used herbes de Provence, which I do not have, so I made my own mixture from 3 dried herbs I have on hand. (Note: 1 TBS= 3 tsp. so I used 1 tsp of each herb)

Roasted Baby Potatoes with Herbs

1 lb. baby red potatoes- scrubbed & larger ones cut in half

1 TBS mixed herbs (I used thyme, basil and dill)

3 garlic cloves minced

1/4 cup olive oil

salt and pepper

Preheat oven to 400º. Place potatoes in 9X13 baking dish. In a small bowl, whisk the oil, garlic and herbs together until blended. Pour over potatoes and mix well. Sprinkle generously with salt and pepper. Roast potatoes until they are tender and golden, turning occasionally, about 1 hour. Transfer potatoes to serving dish and drizzle w/ leftover oil from pan.

Red Potato