Roasted Potatoes - Two Ways

Potatoes are underrated. They are really an incomparable comfort food. It's easy to prepare a jacket potato when energy is low and time is limited. And there is nothing like a creamy, buttery bowl of mashed potatoes to lift flagging spirits. I haven't always had success roasting potatoes, but here are two very tasty recipes for roasted potatoes that work well for us:

Potato Wedge Fries

3 large baking potatoes
1 tbsp olive oil
2-3 cloves minced garlic
2 tbsp grated parmesan
1/4 tsp chili powder

Preheat oven to 375. Spray baking sheet with oil.

Cut each potato lengthwise into 8 wedges. Combine oil and garlic in one bowl, and parmesan and chili powder in another.

Place potato wedges on baking sheet, brush with 1/2 of the garlicy oil, then sprinkle with 1/2 of the parmesan mixture. Bake for 20 minutes. Turn the wedges, brush with remaining garlicy oil and sprinkle with remaining parmesan mixture. Bake for another 20 minutes or until tender-crisp.

Fingerling or New Potatoes with Herbes de Provence

1 1/2 pounds fingerling or new potatoes
1 tbsp olive oil
1 tbsp dried herbes de Provence
1/4 tsp cayenne
salt

Preheat oven to 450.

Place potatoes in a pot of salted water, bring to a boil and cook for 10-15 minutes until tender crisp. Drain potatoes and rinse under cold water. Cut into wedges. Toss with oil, herbes de Provence and cayenne in a baking dish. Season with salt.

Bake for 15 minutes, until golden.