Sunny's Roasted Rosemary and Thyme Potatoes

• Kosher salt
• 6 to 8 russet or Yukon gold potatoes, peeled
• 2 to 4 tablespoons olive oil
• 10 to 20 sprigs fresh thyme
• 4 to 6 sprigs fresh rosemary

1. Bring a large pot of salted water to a boil.
2. Cut the potatoes in quarters lengthwise.
3. Using a paring knife and plenty of patience, cut each quarter into 1 or 2 torpedo- or oval-shaped pieces.
4. Place in a large bowl of cold water while you finish the rest.
5. Add the potatoes to the boiling water and blanch for just under 4 minutes.
6. (This really depends on the size of your potatoes, but be sure to not cook them for potato salad; this is just to get them slightly tender--you shouldn't be able to get a fork through them.
7. The oven will do the rest.)
8. Remove the potatoes from the water to a paper towel-lined plate until slightly cooled.
9. Preheat the oven to 375 degrees F.
10. Pour the potatoes into a large bowl and drizzle over enough olive oil to coat all sides.
11. On a large baking sheet with sides, add the thyme and rosemary (whole) to make a bed of sorts.
12. Pour out the potatoes onto the sheet and space them evenly so the air can circulate as they roast.
13. Season the entire sheet with a pinch of salt.
14. Roast the potatoes until golden brown on the edges and crisp, 25 to 30 minutes.

kosher salt, russet, olive oil, thyme, rosemary

Taken from www.foodnetwork.com/recipes/sunny-anderson/sunnys-roasted-rosemary-and-thyme-potatoes.html (may not work)