Ingredients:
2 pounds red potatoes
3 tablespoons olive oil
2 cloves of garlic
Salt and pepper to taste
Herbs to taste

Directions:
Preheat oven to 425 degrees. Spread 1 tablespoon of olive oil onto a baking pan—a glass 9x13 pan works well. Wash potatoes, then cut into 3/4- to 1-inch wedges or cubes and place in pan. Mince or crush garlic and add to pan. Sprinkle a little salt and pepper and add your favorite herbs. Rosemary, basil, thyme and oregano work well—but feel free to get creative! Add the rest of the olive oil and toss the ingredients with a large spoon until all of the potatoes are coated in oil and the herbs and garlic are evenly distributed. Arrange potatoes with the skin side down so the cut sides will develop a nice crust as they bake. Cover pan with aluminum foil and bake for 20 minutes. Take pan out of oven, remove aluminum foil and flip potatoes with a spatula. Bake uncovered for 15 minutes more. Let stand 5 minutes before serving. 4-6 servings.