1/4 cup extra virgin olive oil
1 1/2 to 2 lbs. red potatoes
1/4 tsp. dried thyme
1/4 tsp. Rosemary
1/2 tsp. sea salt
1/2 tsp. coarsely cracked black pepper
1/4 tsp. garlic powder (not salt)
paprika and parsley (optional for sprinkling just before serving)

Choose small potatoes that are in good condition without large eyes. Because the skin is being left on in this recipe, it's important to use potatoes that have been stored in the dark and do not have any green skin.

Preheat oven to 450°F.

Scrub potatoes under cold water. Cut into halves, then again into quarters.

In a mixing bowl, combine with seasonings and olive oil, tossing to coat evenly. (Save the parsley and paprika for just before serving).

Place potatoes on a baking sheet that has been lined with foil and sprayed or brushed with olive oil. Spread potatoes evenly on pan in a single layer.

Roast the potatoes for about an hour, or until fork tender, turning them often (every 15 minutes) to brown evenly. They may be sprayed with olive oil spray between turns, if desired (remove pan from oven, first!).

Taste and adjust seasonings adding or refreshing the seasonings used above as desired. Just before serving, sprinkle with paprika and fresh minced parsley over the top for a little extra color.

Variation: Make-ahead BBQ Potatoes:

These can be made in advance until they are browned but not fully tender, then wrapped up in a foil packet (with a tablespoon of the olive oil) when cooled and kept for several hours at room temperature. When ready to serve, heat in a 375°F oven for 10-15 minutes (or place on the barbecue).

Submitted by: CM