CLASSIC ROASTED POTATOES

2 pounds Yukon Gold or red potatoes, left whole if very small, halved or cut into chunks
if large
3 tablespoons olive oil, melted butter or duck fat
1 tablespoon chopped fresh thyme or rosemary (optional)
1 teaspoon coarse salt
1 tablespoon freshly ground black pepper

Preheat oven to 375 degrees. Spread the potatoes in a single layer in a medium roasting pan or rimmed baking sheet. Drizzle with the oil, season with the herbs, salt and pepper; toss to coat well. Roast, tossing with a spatula a few times to prevent sticking, until the potatoes are very tender throughout and the skins are somewhat shriveled and crisp, 50 to 60 minutes, depending on their size and variety. Serve hot.


Herb-Roasted Potatoes: Follow the basic recipe above, using olive oil for the fat and tossing the potatoes with 2 tablespoons of any combination of chopped fresh rosemary, thyme, savory, marjoram and sage. Roast as directed. As soon as the potatoes are done, toss with 3 tablespoons of any combination of chopped fresh parsley, chives or chervil and the juice of 1 lemon.