Oven Roasted Potatoes

I decided to grow some herbs this year.  I put one plant each, of oregano, thyme, parsley and basil, into a big pot and set it out on the back deck.  The plants look surprisingly attractive together, and are growing like weeds.  This is a recipe I devised to use up some of that bounty.

Ingredients:
4 or 5 medium sized redskin or Yukon gold potatoes
2 tsp olive oil
seasoned salt to taste
minced garlic to taste
good size bunch of fresh thyme, (strip leaves from the stems and discard the stems)

Method:
Preheat oven to 425.
Wash and cut potatoes into approximately half inch cubes.  Place into a bowl and toss with the olive oil.  Sprinkle with seasoned salt, minced garlic and fresh thyme leaves.  Toss again to distribute seasonings. Dump onto a cookie sheet sprayed with olive oil cooking spray. Spread potatoes in a single layer.  Bake at 425 for 15 minutes and turn potatoes.  Bake another  15 minutes or so , until potatoes are tender.
You could  cut larger cubes of potatoes, but baking time may be longer.

You can, of course use other types of potatoes, (although baking time may vary), and substitute dried thyme, for the fresh thyme.