Potatoes are one of world’s best comfort foods. Baked, fried, roasted, sautéed, grilled. They are all tasty, if well prepared.

By themselves, potatoes are a healthy food choice. What changes that is how they are prepared and what we put on them. I like butter, sour cream, cheese and bacon as much as anyone. However, all of these add fat and calories to the otherwise healthy potato. Eaten in moderation or as a treat, they can all be enjoyed.

For every-day eating I look for ways to add complex flavors to enhance the natural flavor of the potato. Roasting brings out the hidden flavor of the potato. It yields a crunchy exterior and a tender inside. Using a blend of herbs compliments the natural flavor while adding complexity and mouth feel.

I use organic potatoes. I feel this is especially important with root vegetables as they absorb the chemicals used in conventional farming. There are some varieties of potatoes that are genetically modified organisms (GMO), another reason to look for organic labels.

Prep time is about 10 minutes. Cooking time 30 to 40 minutes.

Here is what you’ll need to make four servings.

1/2 lb. – Baby red potatoes (or purple)

1/2 lb. - Baby white potatoes (Yukon Gold are my favorite)

1/4 tsp. – Red pepper flakes

1/2 tsp. – Dry thyme

1/2 tsp. – Dry oregano

1/2 tsp. – Rubbed sage

1/4 tsp. – Salt

2 Tbsp. – Avocado oil (or other high heat vegetable oil)

Parsley for garnish

Directions

Start heating the oven to 450 degrees. This will take some time, so you can prep the potatoes while the oven heats up.

Wash the potatoes in vegi-wash or a water and vinegar mix (2 parts water to 1 part vinegar). Rinse and pat dry. If you are using baby potatoes cut into quarters. If you are using larger potatoes cut into 1/2 inch pieces.

Place all of the seasonings and oil in a large nonreactive bowl (glass or stainless steel). Whisk to evenly blend all the ingredients.

Place the potatoes in the bowl with the seasoning and mix toss to coat. Lightly coat a baking dish with avocado oil or high heat cooking spray. Place the potatoes in an even layer in the baking dish and put into the 450-degree oven. Roast for about 30 minutes or until crispy on the outside and soft on the inside. Stir one or two times during the roasting process. Test with a fork or tooth pick.

Place the cooked potatoes in a serving dish and sprinkle with parsley. You can also plate the potatoes with a main course and other vegetables, and top with parsley. You can add a sprig or two of parsley to dress up the dish.