Serves 8–10

INGREDIENTS:

5 pounds red new potatoes, quartered
1/4 cup extra virgin olive oil
2 TB chopped fresh parsley
1 TB chopped fresh rosemary
1 tsp chopped fresh thyme
sea salt
freshly ground black pepper

DIRECTIONS:

Preheat oven to 400° F.

In a large bowl, toss quartered potatoes with olive oil and herbs. Place in a large roasting pan, drizzle with any remaining oil and sprinkle generously with sea salt and pepper. Roast for 35–45 minutes, turning the potatoes a few times so they brown evenly, until tender and golden.