8 med. red potatoes
1 lg. garlic clove, minced
3 tbsp. light-tasting olive oil
1 1/4 tsp. each dried oregano and rosemary
1/4 tsp. salt
1/4 tsp. crushed red pepper flakes

Fifteen minutes before baking, put rack in center of oven and heat to 425 degrees. Line a jelly roll pan with aluminum foil. Scrub and quarter unpeeled potatoes and put in mixing bowl. Add garlic to bowl along with oil and seasonings and toss so potatoes are well coated with oil.

Transfer potatoes to jelly roll pan, arranging them in a single layer. Bake uncovered 30 minutes, then turn them over. Continue to bake 15-20 minutes until well brown. Serve immediately. Serves 6-8.