Herb Roasted Potatoes 1 pound small PEI baking potatoes 2 tsp extra-virgin olive oil 1/2 tsp dried thyme 1/2 tsp dried basil 1/4 tsp salt 1/8 tsp freshly ground black pepper

Preheat the oven to 425°F. Coat a heavy baking sheet with cooking spray.

Cut each potato in half crosswise. Place the halves cut side down on the cutting board and cut each into 4 wedges. Place the potatoes in a mound on the prepared baking sheet.

In a cup, mix the oil, thyme, basil, salt, and pepper. Pour over the potato wedges and toss to mix well. Spread the potatoes out on the sheet.

Bake, stirring 2 or 3 times, until tender and lightly browned, about 35 minutes.

Serve hot. Serves 4-6