Yield: 2 servings
- 6 to 10 ounces medium (2-3 inches across) red or other waxy potatoes
- 2 tablespoons olive oil
- Kosher salt
- Fresh ground black pepper
- 1 teaspoon minced fresh rosemary or thyme (or a combination)
2. Wash and dry potatoes. Cut into quarters (if you have very small potatoes, cut them in half).
3. Place the potatoes in a medium bowl. Pour the oil over them and toss to coat. Sprinkle salt over and toss again.
4. Pour potatoes onto a rimmed baking sheet large enough to contain them in a single layer. Arrange them so that the cut side is down (if potatoes are quartered, one of the cut sides should be on the sheet pan). You want a thin layer of oil on the pan; add more oil if necessary.
5. Place in the oven and roast for 15 to 20 minutes. Remove the pan from the oven and gently toss or turn potatoes with a small rigid spatula. If they don't move easily, don't force them. Cook another 5 minutes or so until they move. When they lift up from the pan easily, turn them so that another cut side is down. Sprinkle with a couple of grinds of the black pepper.
6. Return to oven and cook an additional 15 minutes, depending on size. Potatoes are done when the skins are beginning to wrinkle, the cut sides are crisp and the insides are soft and creamy.
7. Before serving, sprinkle with the herbs and toss gently.