Roasted Potatoes with Garlic and Fresh Herbs

2 pounds new potatoes small are better
Rosefir or Yellow Finn are even better
salt and pepper
10 cloves fresh garlic unpeeled
fresh herb sprigs:
rosemary, thyme, sage leaves, oregano

Preheat the oven to 400 F. Leave the potatoes whole if small; cut into halves or quarters if large. Toss them in a baking dish with just enough oil to coat them (or spray them with cooking spray) and sprinkle with salt and pepper.
Add the garlic and a few sprigs of fresh herbs; cover and roast for 35 to 40 minutes, until tender. If serving immediately, remove the herbs and season with salt and pepper to taste; or set them aside to use later.

Variation:

Twice-Roasted Potatoes: This is a great way to use leftover roast potatoes.

Preheat the oven to 450 F. If the potatoes are whole, cut them into halves, quarters, or large pieces. Toss with a little olive oil, salt, and pepper; bake in an uncovered dish until the potatoes are crisp and golden, about 20 to 25 minutes. Toss with chopped parsley or thyme and serve.