5-6 large Russett potatoes (red potatoes work well too) Fresh rosemary (or 6 T dried) Fresh basil (or 5 T dried) 3 T Extra-virgin Olive Oil
Wash and dice potatoes (leave skin on). Place diced potatoes in a gallon size ziplock bag. Pour oil into bag; close and shake to coat evenly. Pour potatoes into 9x13 lightly greased baking dish. Sprinkle spices over potatoes. Bake at 400 degrees 60 minutes or until golden brown.