Oven Roasted Potatoes

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This is my favorite recipe for roast potatoes. Butter Mountain Potatoes has the best potatoes in the Madison area! They sell their potatoes at the Dane County Farmers Market. They have a booth at the indoor farmers market in the senior center all winter long as well as at the outdoor market on the square. They have a wonderful variety of potatoes, probably 8-10 at any one time. Besides the great variety, John and his brother and son are extremely knowledgeable. Just tell them what potato dish you're planning to make and they'll tell you what kind of potatoes you need. Now that you have some great potatoes or even if yours are just some ordinary grocery-store potatoes, this recipe will make all of them taste super.

I frequently double this recipe, especially if I'm preparing the dish for more than just Arthur and myself.

1/8 cup olive oil (2 tablespoons)
1 tablespoon minced garlic
1/2 teaspoon dried basil
1/2 teaspoon dried marjoram
1/2 teaspoon dried dill weed
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/2 teaspoon dried parsley
1/4 teaspoon crushed red pepper flakes (use less or more depending on how spicy you like your potatoes)
1/2 teaspoon salt
4 large potatoes, cut in wedges--I never peel mine, but I guess you could--especially if your potatoes are less than stellar

Preheat oven to 475 degrees F.
In a large bowl, combine oil, garlic, basil, marjoram, dill weed, thyme, oregano, parsley, red pepper flakes, and salt. Stir in potatoes until evenly coated. Place potatoes in a single layer on a roasting pan or baking sheet.
Roast for 20 to 30 minutes in the preheated oven, turning occasionally to brown on all sides.

Adapted from allrecipes.com

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