Roasted Baby Potatoes

I made these potatoes as a side dish tonight and Little Foodie went crazy for them, she told me over and over how good they were!!! The outside of the potato is crispy and the inside has the texture of mashed potatoes, yum!!! I adapted the recipe from one found on Foodnetwork.com.

• 1 pound baby red-skinned potatoes, scrubbed
• 2 tablespoon herbes de Provence, plus extra for garnish
• 3 cloves garlic, minced
• 1/4 cup extra-virgin olive oil, plus extra for drizzling
• Salt and freshly ground black pepper

Directions

Preheat the oven to 400 degrees F.

Put the potatoes into a large bowl. In a small bowl, whisk the herbs, garlic, and oil together until blended, and then pour over the potatoes. Sprinkle generously with salt and pepper and toss to coat. Transfer the potatoes to a heavy large baking dish, spacing them evenly apart.

Roast the potatoes until they are tender and golden, turning them occasionally with tongs, about 1 hour. Transfer the roasted potatoes to a decorative platter and drizzle with extra-virgin olive oil and herbes de Provence, if desired. Serve hot or warm.