- 1/8 cup olive oil
- 1 tablespoon minced garlic
- 1 teaspoon basil
- 1 teaspoon marjoram
- 1 teaspoon dill
- 1 teaspoon thyme
- 1 teaspoon oregano
- 1 teaspoon parsley
- 1/2 teaspoon crushed red pepper flakes
- 1/2 teaspoon salt
- 4 large potatoes, peeled and cubed
Preheat oven to 475 °F (245 °C).
In a large bowl, combine oil, garlic, basil, marjoram, dill weed, thyme, oregano, parsley, red pepper flakes, and salt. Stir in potatoes until evenly coated. Place potatoes in a single layer on a roasting pan or baking sheet.
Roast for 20 to 30 minutes in the preheated oven, turning occasionally to brown on all sides.