Our Herb Roasted Baby Potatoes
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Here's another old time standard sidedish at our home. This is also one of the dishes that we've never had an extact recipe for. So the last time I made them I actually measured everything! What a pain! But I wanted to put the recipe in our cookbook, so I guess it was worth it. And these are very good. Anna can make a meal pretty much out these potatoes alone.

1 1/2 lb red new potatoes
1 1/2 tbls fresh rosemary, finely chopped
1 tsp thyme, finely chopped
2 cloves garlic, minced
 1/2 tsp onion powder
3/4 tsp kosher salt
1/2 fresh ground black pepper
olive oil (about 1 1/2 tbls)
Preheat the oven to 400 degrees.

Cut the potatoes into bite sized pieces, and place them into a large bowl. Add the rest of the ingredients. Mix everything well. Let the potatoes sit for a few minutes to let the herbs and spices flavor the oil and potatoes.

Spray a baking rack (we use a mesh pizza "pan"), and place the herbed potatoes on the rack. Roast for 25 to 30 minutes, until browned and done as desired (the cooking time depends on the size of the potato pieces).

Cliff Note: Fresh herb work best, of course, but dried rosemary and thyme work just fine too. Just use 1 teaspoon finely chopped dried rosemary and 1/2 teaspoon dried thyme.