Ingredients

• 2 lbs. small red potatoes
• 1/4 cup olive oil
• 3 tablespoons butter
• 3 cloves garlic, minced
• 2 tablespoons fresh thyme, finely chopped
• 2 tablespoons fresh flat-leaf (Italian) parsley, finely chopped

Directions

Preheat oven to 350° F.

Leaving their skins on, gently scrub potatoes with a brush under cold running water to clean. Dry potatoes with a cloth or paper towels. Cut smaller potatoes into halves and larger potatoes into quarters (to create bite-size pieces).

Pour olive oil (without the potatoes) in a baking pan or large (about 15 x 10 inches) casserole baking dish and place in preheated oven for 10 minutes. When oil is heated, add potatoes and spread around evenly. Roast potatoes for 45 minutes (potatoes should look crisp when done). During roasting process, shake pan every 15 minutes to make the potatoes roll around so they brown evenly. If they stick to the pan or casserole dish, use a thin metal spatula to loosen them. Individually roll potatoes over that don't seem to move when you shake the pan.

While potatoes are roasting, chop thyme and parsley and mince garlic. Set aside.

When potatoes have roasted for 45 minutes, remove from oven and place on paper towels to soak up excess oil, then place in a serving dish covered with aluminum foil to keep warm. Set aside.

Place butter in a saucepan and melt over medium heat. As soon as butter is melted and hot, add garlic and sauté until garlic is light golden brown in color (about 1 minute). Add thyme and parsley and quickly stir to blend, then remove from heat. Drizzle garlic and herb butter mixture over potatoes. Add salt and pepper to taste.