Herb Roasted Potatoes

Roasted potatoes are a nice hearty side dish, super easy, and a fantastic way to make a meal a bit more substantial.  These potatoes have great flavor and are really light on prep work - this is a dump-and-run kind of side dish.  Hmm, that doesn't sound all that delicious....but it is!

6 large potatoes, washed and quartered
6 onions, quartered
4 cloves garlic, peeled and halved
1/3 cup olive oil
1/2 tsp ground pepper
1 Tbsp parsley flakes
1 tsp dry basil or 1 Tbsp fresh, coarsely chopped basil
1/4 tsp dry thyme
1/4 tsp salt

Preheat oven to 375 F.

In a large bowl, combine potatoes, onions, and garlic; drizzle oil over mixture.  Toss to coat well.  Add herbs, salt and pepper; toss to combine.  Pour potato mixture into shallow, foil-lined baking tray.  Bake on center rack for 1 hour, or until fork-tender, stirring twice to keep potatoes from sticking to the tray.

Makes 6 servings.

NOTES:
(a)  If you aren't digging the herb thing (and, despite what the British seem to think, the 'h' IS silent), omit and replace with 1/4 tsp paprika and 1/4 tsp cayenne, or season only with salt and pepper.  To make rosemary potatoes, replace all other herbs with rosemary.  Easy, eh?
(b)  Leave the skins on the potatoes!  Without them, they can get mushy really quickly.  Just make sure you give your potatoes a good scrub before quartering them, especially if you're using Idahos (Yukons or reds require less scrubbing).