4 Yukon Gold or Red Skin potatoes
2 Tablespoons Herbes de Provence
2 Tablespoons olive oil
¼ teaspoon garlic granules
Salt & pepper to taste
Olio novello 2006


Preheat oven to 450° F. Scrub 4 similarly-sized potatoes lightly under cold water, and pat dry. Slice each potato into 8 pieces. Place all ingredients into a gallon plastic zip top bag. Seal and shake to coat potatoes evenly with seasonings. Place seasoned potatoes on a roasting pan, skin side down. Roast for 20 minutes, until a fork spears the potato pieces easily. Serve immediately.


A toaster oven is great for this recipe if you have the right size roasting pan. It will allow you to cook the potatoes at the same time as the chicken.)

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