2  pounds red potatoes, quartered (leave peelings on)
2  tablespoons olive oil
4  garlic cloves, minced
2  tablespoons dried parsley flakes
1  teaspoon dried basil
1  teaspoon dried oregano
1/4  teaspoon salt
1/4  teaspoon pepper
Place potatoes in a large bowl.  Drizzle with oil; toss to coat.  Combine the garlic, parsley, basil, oregano, salt and pepper; sprinkle over potatoes and toss to coat.  Transfer to an ungreased baking pan.  Bake uncovered, at 425F for 30 minutes.  Stir; bake 10-15 minutes longer or until potatoes are tender and golden brown.
Yield: 8 servings