Garlic Roasted Red Skin Potatoes

I rarely make potatoes.  After making this last night and having my mind properly blown, my only coherent thought besides, "I want moreeee!!!" was "I need to make potatoes more!".

Could there be a more perfect and delightful food?  I don't care that there are like 100 calories in each tiny red potato.  Or that I am incapable of eating less than, like, eighteen of them.  DON'T EVEN CARE.  These are soft on the inside with a crispy herbed outside layer.  I think an added squirt of lemon juice would be all sorts of jazzy. 

I made these with herb crusted pork chops (recipe to come!) and they rocked my socks off.  Well, I actually wasn't wearing socks, but I'm sure if I were they would have been rocked off.  These potatoes were part of a dinner I made of a friend and my Dawson's Creek night where we sat on my floor and watched all the best Joey/Pacey episodes and mocked Dawson.  There really is no other way to watch that show.

While they do have to cook for quite a while (just under an hour) it's mostly hands-off cooking time which I think places these in the easy-weeknight-meals segment.  It makes a ton, too, so you'll have leftovers!

Garlic Roasted Red Skin Potatoes

Ingredients:

12-14 red skin potatoes, quartered

1 tbsp dried herbs (I used basil, oregano and parsley)

6-8 garlic cloves, minced

salt/pepper

1/4 cup olive oil

Directions:

Preheat oven to 400 degrees.

Wash and pat dry the potatoes.  Quarter the potatoes and spread them out on a baking sheet in one single layer.  In a bowl, mix together the herbs, garlic, salt/pepper and olive oil.  Pour over the potatoes and toss to coat.

Roast the potatoes for 50-60 minutes, tossing occasionally.