Oven Roasted Potatoes

 
2 pounds unpeeled potatoes, either  
   small Russet or red
2 teaspoons dried mixed herbs, basil,
   oregano and/or rosemary		    2 tablespoons olive or vegetable oil
1/2 to 1 teaspoon salt
1/4 teaspoon black pepper
 

Preheat oven to 425 degrees.

Wash and cut potatoes into 8 wedges each.  Mix herbs, oil, salt and pepper in large bowl.  Add potatoes and toss until all pieces are coated.  Use a nonstick baking sheet or spray with cooking spray.  Spread potatoes evenly over baking sheet.  Bake for 20 to 25 minutes, turning once with a fork, until they are tender and golden brown.

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© 2006
Carleta S. Vineys