This recipe courtesy of “From Asparagus to Zucchini: A Guide to Cooking Farm-Fresh Seasonal Produce” published by the Madison Area Community Supported Agriculture Coalition.
1 pound potatoes, cut in 1/2-inch pieces
1-4 cloves garlic, chopped
3-4 tablespoons of your favorite fresh herb: chopped parsley, rosemary, thyme, fennel, dill, etc.
3-4 tablespoons olive oil
salt and pepper to taste
Heat oven to 350 degrees. Coat potatoes with other ingredients and spread out on a shallow baking dish. Roast until tender, 40-45 minutes.
Makes 2-4 servings.