Ahh, potatoes. I crave them often, especially oven-roasted with a coating of olive oil, salt, pepper and maybe a sprinkle of fresh herbs. If I’m lucky enough to have leftovers (or organized enough to roast extra), they make a fabulous addition on second serving to salads or egg dishes like this hearty frittata. Serve it for breakfast with a wedge of melon or with a green salad for a light dinner.
I like new potatoes. To roast them, scrub the potatoes, slice them in half lengthwise and place in a roasting pan. Toss with enough olive oil to coat potatoes and the pan, about 2 to 3 tablespoons for 1 pound of potatoes. Season with coarse salt and pepper. Roast at 375 degrees, shaking pan occasionally, until potatoes are crisp and browned on the outside and tender in the center, about 1 hour.