Roasted Specialty Potatoes With Herbs

Freshly harvested specialty potatoes are hitting your grocery store right now. This delicious and colorful dish will introduce you to textures and flavors you may not have known potatoes could have. Enjoy!

• 8 small Red Bliss potatoes
• 8 small Purple Peruvian potatoes
• 8 small Yukon Gold potatoes
• 2 tablespoons olive oil
• 1 tablespoon chopped parsley
• 1 tablespoon chopped fresh tarragon
• 1 tablespoon chopped fresh thyme
• 1 1/2 teaspoons chopped fresh rosemary
• 3/4 teaspoon salt
• 1/2 teaspoon black pepper

Heat oven to 500°F. Cut potatoes in half. In large saucepan over medium heat, simmer potatoes in 2 inches water about 15 minutes or until tender but not falling apart. Drain well. In flameproof baking dish or large skillet with ovenproof handle, heat oil over medium heat. Add potatoes, parsley, tarragon, thyme, rosemary, salt and pepper; stir or toss briefly to coat potatoes. Place skillet in oven about 5 minutes or until potatoes are golden.