Sources: Adapted from Cooking with Herbs, Emelie Tolley and Chris Mead; Wholefoods Market web site; and, a Dijon mustard magazine recipe.
Note: Simple and elegant. The three sources above all use olive oil and rosemary. Potatoes can be sliced 1/4" thick, or quartered if they are small. They can be pan-fried or, as this cook prefers, baked. Add several tablespoons of Dijon mustard and mix with olive oil for a change of pace. You can bake at a higher temperature without tin foil, but it's easy to overcook the outside and undercook the inside.
2-3 T olive oil, depending on how many potatoes are used
2-3 T Dijon mustard (opt)
1 garlic clove, unpeeled
2 lbs small potatoes, skins on, sliced 1/4" thick, or quartered white potatoes, parboiled
salt to taste
3-4 sprigs fresh rosemary
3-4 sprigs fresh thyme
Preheat oven to 350°
1. If Dijon mustard is used, mix first with olive oil.
2. Pour on a cookie sheet and add garlic, potatoes, salt, and herbs. Coat potatoes well, making certain they are in a single layer.
3. Cover with tin foil and bake for about 30 minutes.
4. Remove tin foil and bake an additional 20-30 minutes. You can turn once for more even browning.