Roasted Reds & herbs

30 servings
Herbs de Provence
4.0 tablespoon(s)
Pepper (to taste)
1.0 tablespoon(s)
Salt (to taste)
1.0 teaspoon(s)
Red Potatoes
10.0 pound(s)

Recipe Instructions

Cut red potatoes into quarters unless the potatoes are unusually large or small, cut into approx 2" quarters. Toss with olive oil and generous amounts of salt & pepper and the herbs de provence. Bake in DO until tender, careful to not burn the bottom potatoes.