herb-roasted new potatoes

2 dozen small new potatoes, halved or quartered
4 cloves garlic, minced or pressed
6 T olive oil
6 T grated parmesan
4 T dried bread crumbs
2 T dried italian seasonings (see note)
1 t red pepper flakes (see note)
1 1/2 t salt
1 t pepper

1. Preheat the oven to 475 degrees.

2. In large bowl, mix olive oil and garlic. Add potatoes, and toss to evenly coat. Set aside.

3. In large, resealable plastic bag, combine parmesan, bread crumbs, and herbs and seasonings. Put potatoes in bag, seal, and shake to coat potatoes with cheese-crumb mixture.

4. Line a low-sided baking dish with foil and place potatoes in pan. Drizzle potatoes with any remaining oil. Cook for 20-25 minutes, or until tender when pierced.

Serves 8.

This easy side dish is easy to make, a snap to clean up, and tasty to boot! You can adapt it to many different kinds of cuisine by playing with the spices that you use. For an exotic flavor, try replacing the italian seasoning with cumin and paprika. Want some dusky heat? Try dried chipolte powder in place of the red pepper flakes.

This dish is great made ahead. Simply reheat the potatoes in a 350 degree oven until warmed through. These potatoes withstand extra time in the oven very well.

Leftovers are great for a snack anytime, but I suggest that you use the extra potatoes as homefries for breakfast, or as the base of a fritatta with whatever other vegetables you have on hand.