small image of many potatoes. Some red some tan and some purple skinned potatoes.

Oven-Roasted Potatoes

This hearty side dish goes perfectly with scrambled tofu for breakfast, but it’s also satisfying any other time of the day—a great addition to lunch or dinner. While I like the dramatic visual impact of using red-, tan-, and purple-skinned potatoes, feel free to use just one kind of potato, or any combination that you like. Serves 4 to 6

2½ pounds assorted potatoes (such as red-skinned, Yukon Gold, and purple; about 3 medium of each variety), cut into 1½-inch-long wedges

2 tablespoons olive oil

2 teaspoons minced fresh rosemary

1 teaspoon minced fresh dill

1 clove garlic, minced

1 teaspoon fine sea salt

½ teaspoon freshly ground black pepper

Preheat the oven to 375°F. Line a large, heavy baking sheet with parchment paper.

Toss the potatoes with the oil, rosemary, dill, garlic, salt, and pepper in a large bowl to coat. Arrange the herbed potatoes in a single layer on the prepared baking sheet and roast for 35 to 40 minutes, until the potatoes are tender and browned. Serve immediately.