from Bon Appetit, October 2013
yield Makes 8 servings
- 8 sprigs hearty herbs (such as thyme, rosemary, and/or sage)
- 4 garlic cloves, unpeeled, lightly crushed
- 3 pounds Yukon Gold potatoes, unpeeled, cut into 3/4" pieces
- 1/4 cup olive oil
- Kosher salt, freshly ground pepper
Preheat oven to 375°F. Place herbs, garlic, potatoes, and oil in a large bowl; season with salt and pepper and toss to coat. Divide between 2 large rimmed baking sheets and roast, tossing occasionally, until potatoes are soft and golden brown, 45–55 minutes.