Roasted Rosemary and thyme Herbed Potatoes

The herbed potatoes are good anytime, but the excellent at Thanksgiving. Use the best extra virgin olive oil.

6 large russet potatoes, cut in wedges

1/4 cup extra Virgin olive oil

1/2 teaspoons sea salt

pepper with black and white pepper

4 teaspoons fresh rosemary

4 teaspoons fresh thyme

Cut potatoes into a shallow roasting pan, season and salt, coat with olive oil. Roast for an hour or until the potatoes take on a golden color in oven at 375F. Center pan when cooking. Unless roasting in a convection oven, turn pan a couple of times for even cooking.

Optional a little lemon juice and garlic will help flavor the dish. I use myer lemons and squeeze my lemon juice. The lemon can go on after cooked, but the garlic should be chopped fine and added with the potatoes so it’s cooked.

Garnish the serving dish, if you like, with diagonally cut scallions or more fresh thyme pieces.