Ingredients
2 pounds small red potatoes, quartered2 tablespoons olive oil4 garlic cloves, minced2 tablespoons dried parsley flakes1 teaspoon dried basil1 teaspoon dried oregano3/4 teaspoon salt1/4 teaspoon pepper
Preparation
Place potatoes in a large bowl. Drizzle with oil; toss to coat evenly. Combine the garlic, parsley, basil, oregano, salt and pepper; sprinkle over potatoes and toss to coat evenly. Transfer to an ungreased 13-in. x 9-in. baking pan. Bake, uncovered, at 425° for 30 minutes. Stir; bake 10-15 minutes longer or until potatoes are tender and golden brown.
