2 pounds potatoes
1/4 cup olive oil
1 tablespoon minced garlic
1 tablespoon chopped dried herb
1/2 teaspoon kosher salt
2 tablespoons minced Italian parsley
Preheat oven to 475 degrees. Mix oil, herbs, and salt in a large
bowl. Add potatoes and toss to coat. Transfer potatoes to a heavy
fry pan or, for larger quantities, a roasting or sheet pan. Roast
for 20 - 25 minutes, turning pieces during roasting so all surfaces
brown. Sprinkle with parsley, toss lightly, and serve.
Greek: garlic and oregano with Greek olive oil.
French: garlic and rosemary.
Italian: garlic and marjoram.
Mexican: garlic, oregano, cumin, ground chili pepper, and corn oil.
Yield: 6 servings.