Food52 founder Amanda Hesser's husband Tad makes excellent roasted potatoes, so they're often on the menu when she throws a dinner party.
- 8 sprigs hearty herbs (such as thyme, rosemary, and/or sage)
- 4 garlic cloves, peeled, lightly crushed
- 3 pounds Yukon Gold potatoes, peeled, cut into ¾” pieces
- Kosher salt and freshly ground black pepper
Preheat oven to 375°. Place herbs, garlic, potatoes, and oil in a large bowl; season with salt and pepper and toss to coat. Divide between 2 large rimmed baking sheets and roast, tossing occasionally, until potatoes are soft and golden brown, 45–55 minutes.