½tspbasil, marjoram, dill weed, thyme, oregano, parsley, crushed red pepper flakes, salt
4large potatoes, peeled and cubed (or not peeled, and sliced)
Preheat oven to 475° F (245° C).
In a large bowl, combine oil, garlic, basil, marjoram, dill weed, thyme, oregano, parsley, red pepper flakes, and salt. Stir in potatoes until evenly coated. Place potatoes in a single layer on a roasting pan or baking sheet.
Roast for 20 to 30 minutes in the preheated oven, turning occasionally to brown on all sides.