2 pounds small idaho or red potatoes
2 tablespoons olive oil
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 tablespoon fresh oregano and/or thyme
Scrub the potatoes and wash them. Dry thoroughly with a dish towel and cut into 1/4 inch wedges. Transfer to a baking pan and add the olive oil, salt, black pepper and herbs. Toss to coat all sides. Line in a single layer in a baking pan. Roast in the oven for about 30 minutes at 425℉ tossing every 10 to 15 minutes.