Cookbook:Roasted Redskin Potatoes

Ingredients

 * 1 ½ pounds red-skinned potatoes, halved
 * 3 tbsp olive oil
 * 3 bay leaves
 * 2 tsp dried rosemary
 * 2 tsp dried thyme
 * 1 tsp salt
 * 1 tsp black pepper
 * 1 tbsp minced garlic

Procedure

 * 1) Put potatoes and bay leaves in a large Dutch oven. Put enough water to cover and bring to a rolling boil. Cook for 15 minutes or until tender.
 * 2) Drain and shock. Drain again and discard bay leaves. Pat dry with paper towels.
 * 3) Whisk together oil and remaining ingredients. Add potatoes and toss to coat.
 * 4) Bake in a 425°F oven for 10 minutes or until lightly to deeply brown. Serve.