Recipe: Classic Roasted Potatoes and Herb-Roasted Potatoes

CLASSIC ROASTED POTATOES
Source: Fine Cooking Magazine
Servings: 4-6

This is more of a technique than a recipe, and it can easily be scaled up or down according to how many mouths you're feeding. I often use a small round gratin dish just to roast enough for dinner for two.

2 lb. waxy potatoes, left whole if very small, halved or cut into chunks if large
3 Tbsp. olive oil, melted butter, or duck fat
1 Tbsp. chopped fresh thyme or rosemary (optional)
1 tsp. coarse salt
Plenty of freshly ground black pepper

Heat the oven to 375 degrees F.

Spread the potatoes in a single layer in a medium roasting pan or rimmed baking sheet. Drizzle with the oil, season with the herbs, salt, and pepper, and toss to coat well.

Roast, tossing with a spatula a few times to prevent sticking, until the potatoes are very tender throughout and the skins are somewhat shriveled and crisp, 50 to 60 minutes, depending on their size and variety. Serve hot.

Variation:

HERB-ROASTED POTATOES
Following the basic recipe above, use olive oil for the fat and toss the potatoes with 2 Tbsp. of any combination of chopped fresh rosemary, thyme, savory, marjoram, and sage. Roast as directed. As soon as the potatoes are done, toss with 3 Tbsp. of any combination of chopped fresh parsley, chives, or chervil and the juice of 1 lemon.