Nonnas's Potatoes

Nonna’s roasted potatoes

    1 1/2 pounds small red or white-skinned potatoes (or a mixture)
    1/8 cup good olive oil
    3/4 teaspoon kosher salt
    1/2 teaspoon freshly ground black pepper
    1 tablespoons minced garlic (3 cloves)
    2 tablespoons minced fresh rosemary leaves
    2 tablespoons fresh oregan
    1 tablespoons fresh thyme
    nutmeg to taste

Preheat the oven to 400 degrees F. Cut the potatoes in half or quarters and place in a bowl with the olive oil, salt, pepper, garlic and rosemary; toss until the potatoes are well coated. Dump the potatoes on a baking sheet and spread out into 1 layer; roast in the oven for at least 1 hour, or until browned and crisp. Flip twice with a spatula during cooking to ensure even browning.
Remove the potatoes from the oven, season to taste, and serve