Roasted Baby Potatoes with Herbs and Garlic

• 1/4 cup olive oil
• 1 tablespoon herbes de Provence or dried Italian seasoning
• 3 garlic cloves, minced
• 1 pound fingerling potatoes or small white or red-skinned potatoes
• 1/2 pound small red-skinned potatoes (about 1 3/4-inch diameter)
• 1/2 pound small white-skinned potatoes (about 1 3/4-inch diameter)
• 1 teaspoon salt, plus more to taste
• 1 teaspoon freshly ground black pepper, plus more to taste

1. Preheat the oven to 400 degrees F. In a large bowl, whisk the oil, herbes de Provence, and garlic to blend.
2. Add all of the potatoes and 1 teaspoon each of salt and pepper, and toss to coat.
3. Using a slotted spoon, transfer the potatoes to a large, heavy baking sheet, spacing evenly.
4. Set the bowl aside (do not clean the bowl).
5. Roast the potatoes until they are tender and golden, turning them occasionally, about 1 hour.
6. Transfer the roasted potatoes to the reserved bowl and toss to coat with any herb oil remaining in the bowl.
7. Season the potatoes with more salt and pepper to taste.
8. Transfer to a large bowl and serve.

olive oil, herbes, garlic, potatoes, potatoes, whiteskinned potatoes, salt, freshly ground black pepper

Taken from www.epicurious.com/recipes/food/views/roasted-baby-potatoes-with-herbs-and-garlic-376740 (may not work)