Roasted Garlic & Herb Red Potatoes

I don't make potatoes very often, but when I do, I make them this way. I can't stand the texture of mashed potatoes, but roasted like this? Totally different. Something about these just tastes like a traditional family dinner (I think it's the rosemary?), which makes me smile! 

Recipe loosely based on this one and this one.
Ingredients: 12 baby red potatoes 3 tbsp olive oil 1 tbsp rosemary 1/2 tsp pepper 1/2 tsp oregano 1/2 tsp thyme 1/2 tsp paprika salt to taste 4 cloves garlic, minced
Directions: 1. Cut potatoes into wedges. 2. In a large bowl, toss potato wedges with all other ingredients. Mix until all potatoes are coated. 3. Cover a baking sheet with foil. Spread the potatoes out in a single layer on the baking sheet, skin-side-down.  4. Roast at 425 degrees for 30-35 minutes
(tossing in a bowl)
(coated potatoes)
Ta-da! Enjoy!