2 1/3 cups olive oil                                                           2 1/3 cups chopped fresh parsley

2 1/3 cups minced garlic                                                  1/3 cup + 1 T red pepper flakes

2 1/3 cups chopped fresh basil                                        1/3 cups + 1 T salt

2 1/3 cups chopped fresh rosemary                                150 large potatoes, cubed                                   

Directions:

Preheat oven to 475 ° F.  Line baking sheets with parchment paper and spray with cooking spray.

Combine oil, garlic, basil, rosemary, parsley, red pepper flakes, and salt in a large bowl.  Toss in potatoes until evenly coated.  Place potatoes in a single layer on the baking sheets.

Roast in reheated oven, turning occasionally, until potatoes are brown on all sides, 20 to 30 minutes.

Notes: 

• This would be a great way to use leftover baked potatoes. 
• You may want to coat the potatoes in small batches.
• You can use dried herbs but remember that dried herbs are generally more potent and concentrated than fresh herbs. You’ll need less dried – typically 1/3 the amount of fresh.   

Calories:  319            

Sodium:   314 mg