Rosemary and Thyme Roasted Potatoes
2 lb Yukon Gold Potatoes, quarted lengthwise
1/2 cup Olive Oil
2 TBSP dried Rosemary
2 TBSP dried Thyme
1 TBSP salt
2 tsp black pepper
6 sprigs fresh rosemary
6 sprigs fresh thyme
Preheat oven to 425°F
Place cut potato wedges in a large baking pan.
Add 1-1/2 cups of water, cover the pan with foil and bake potatoes for 25 minutes.
After 25 minutes, remove baking sheet from oven and carefully pour the water out of the pan from the corner. Don't pour the potatoes out--just the water!
NOW--Be careful, they are hot! Place the pan back down and remove the foil. Let cool for 20 minutes.
Pour the 1/2 cup olive oil, 2 TBSP dried Rosemary, 2 TBSP dried Thyme, 1 TBSP salt and 2 tsp black pepper all over the top and toss to coat until the potatoes look evenly coated in oil and seasoning.
Turn oven up to 500°F
When oven reached 500°F, place pan of oiled potatoes back in the oven and bake the potatoes for about 15 minutes, toss and bake an additional 15 minutes. Potatoes are done when they are beautifully golden and crispy!
Remove from pan with a spatula, place in a serving dish and toss with 6 sprigs each of fresh rosemary and thyme. Serve hot!