Cookbook:Tuscan Roast Potatoes

This is great served with grilled steak, roast chicken, or vegetable sauté.

Ingredients

 * 1 pound (450 g) each Russet potatoes and redskin potatoes, cut into 2-inch (5 cm) cubes
 * 1 tbsp salt
 * 1 tbsp freshly ground black pepper
 * ½ cup olive oil
 * 1 ½ tsp each dried parsley, rosemary, thyme, basil and oregano

Procedure

 * 1) Heat a large pot of water to a boil. Add potatoes and cook for 10 minutes. Shock in a bowl of ice water.
 * 2) Drain and refrigerate for 1 hour.
 * 3) Combine remaining ingredients. Add potatoes and toss to coat.
 * 4) Spread out in one even layer on your largest baking pan. Roast at 450°F (230°C) for 20 minutes, stirring halfway.
 * 5) Serve warm.