8-10 Potatoes, of any kind. Red, Yukon and sweet are a good mix for this recipe
1/8-1/4 Extra Virgin Olive Oil
1 tsp rosemary (3 tsp fresh)
1 tsp dry thyme (I grow the lemon variety in my garden, but use 3 tsp of fresh thyme)
1/2 tsp salt
1/4 tsp pepper
If using the fresh herbs, mince finely. Otherwise, mix the salt, pepper and herbs in a little dish. Potatoes should all be washed well and cubed, 1/2” approximate cubes. Place potatoes on a cookie sheet in a single layer. Drizzle generously with olive oil. Sprinkle with spices. Toss the potatoes to distribute oil and spices evenly. Place in oven preheated to 425 F, and bake for 35-40 minutes, or until potatoes are fork-tender. Use a spatula to stir potatoes every 10-15 minutes for nice, evenly browned potatoes. They are still quite delicious if you are lazy like me and never even stir them!
3sisters1cookbook 