Roasted Potatoes

A fantastically simple recipe.

The ingredients listed below are merely suggestions.  Switch them out for anything else that's appealing to you.

Or, after washing and quartering the potatoes, toss then with olive oil and a packet of Lipton's French Onion Soup mix.  (Thanks for the idea, Beth!)  Bake at 400 degrees for about 30 minutes.  Eat with fervor. 

Simple Roasted Potatoes
Serves 4

8-10 small (red) new potatoes, scrubbed and quartered (unpeeled)
2 tablespoons olive oil
1/2 teaspoon salt
1 teaspoon minced garlic (about one clove)
1 teaspoon dried sage
1 teaspoon freshly ground black pepper
2 teaspoons fresh chives, finely chopped
1 teaspoon fresh rosemary, finely chopped
1 teaspoon dried parsley (or 2 teaspoons fresh parsley)
1 orange or red bell pepper, seeded and diced (optional)

Mix all ingredients together in a large bowl, tossing well to coat the potatoes.  Preheat oven to 400 degrees.  Line  a baking sheet with parchment paper.  Pour the potato mixture onto the paper and roast for about 30-35 minutes, stirring at the 15-minute mark.