These have quickly become a favorite around here… Crispy on the outside, soft on the inside, with just enough flavor to make them delicious, but not so much that they clash with anything you serve them with.

Start with baby red potatoes, cut in tiny bite-sized pieces.  I leave the skin on, but trim off the imperfections.

Then combine olive oil, salt, pepper, oregano, rosemary and thyme.  I try to use fresh rosemary and thyme when I can, but dried will work too.

Toss the potatoes in the mixture until totally coated.

Then spread them on a baking sheet in a single layer.  Bake a 400 degrees for 40 minutes, flipping halfway through.