Herb-Roasted New Potatoes
- 4 lb. red new potatoes, quartered
- 1/4 cup olive oil
- 1 Tbs. chopped fresh rosemary
- 1 Tbs. chopped fresh thyme
- Salt and freshly ground pepper, to taste
In a bowl, combine the potatoes, olive oil, rosemary, thyme, salt and pepper and stir to coat the potatoes evenly. Transfer to a buffet pan and roast until the potatoes are tender, golden brown and crisp, about 1 hour. Serve immediately.