Roasted potatoes can round out nearly any meal for any occasion, from celebretory to weekday dinner. This is a simplified version of my favorite method to make potatoes as a side to nearly any dish, but it goes particularly well with chicken marsala or roasted meats. The little extra punch of flavor from the garlic and broth help take these a little further than your everyday plain potato side dish but not far enough to abandon its supporting role in your meal.
1/4 cup olive oil
3 pounds potatoes, peeled if desired and cut into 1 1/2-inch cubes
4 garlic cloves, minced
1 teaspoon salt
Freshly ground black pepper
1/2 cup beef, chicken or vegetable stock or bouillon
2-3 tablespoons chopped fresh herbs of your choice (optional)
Preheat the oven to 400 degrees. Pour the olive oil into a 9×13 pan and add the potatoes, garlic, salt and pepper, tossing to coat with your hands. Bake potatoes for about 15 minutes, then add the stock and toss to coat the potatoes. Bake for 25-35 minutes more, tossing once or twice more to assist even browning, until potatoes are soft. If you want them browned further, put them under the broiler for 2-3 minutes. Toss with your chosen fresh herbs if desired and serve.