Freshly dug potatoes deserve fresh picked herbs. I roasted these with fresh chopped marjoram, sweet marjoram, basil and parsley, then turned on the broiler for a crisp finish.

INGREDIENTS

• 6 medium sized potatoes, diced
• 3 Tablespoons fresh chopped herbs
• 1-2 Tablespoons oil
• Salt and pepper, to taste

1. Preheat oven to 375F
2. Spread the diced potatoes on a rimmed baking sheet and drizzle with oil. Toss the potatoes until well coated
3. Sprinkle a pinch of salt and the fresh chopped herbs over the potatoes and toss to coat.
4. Roast potatoes until cooked through, turning occasionally (~15-20 minutes depending on size).
5. Switch the oven to broil. Watch closely and remove from oven when potatoes begin to brown.
6. Salt and pepper to taste.