Week 42 Side Recipe: Herbed Roasted Potatoes

NOTES

• These were really tasty and could easily be done in foil packets on the grill instead of the oven.

INGREDIENTS

• Smaller red or Yukon gold potatoes (I had about 1 1/2 lbs but could have used more). The exact amount is as important as making sure however many you use get evenly oiled so they don't dry out while cooking.
• Seasoning:
• 2 tbsp chopped fresh basil
• 2 tbsp chopped fresh cilantro
• 1 tbsp chopped fresh thyme
• Several tbsp olive or canola oil (enough to coat well)
• 1/2 tsp salt
• 1/2 tsp pepper
• 2 cloves garlic, minced

DIRECTIONS
1. Preheat oven to 425 (or grill to medium). Cut potatoes into large bite-size wedges. My smaller red potatoes could be quartered. Place in a large bowl.
2. Mix seasoning in a small bowl and add to potatoes. Toss to coat. Add extra oil if necessary.
3. Place in a single layer on a baking sheet and bake for 20 minutes or until tender, stirring occasionally. If cooking on the grill, wrap in greased foil and grill over medium heat for 20-ish minutes, turning foil packet over halfway through.