Categories: Vegetables 
      Yield: 6 servings 
  
  2 1/2 lb Small red potatoes; *             1/2 ts Dried oregano 
    1/4 c  Olive oil                           1 ts Fresh thyme; OR 
      2 tb Lemon juice; fresh                1/2 ts Dried thyme 
      1 ts Salt                              1/4 ts Paprika 
      1 ts Fresh oregano; OR                 1/2 ts Pepper; finely ground 
  
  * Or white rose potatoes, unpeeled 1. Preheat the oven to 425^F. Wash the 
  potatoes, rinse, and pat dry. Cut each into 3/4-inch dice. 2. 
   Combine the olive oil, lemon juice, salt, oregano, theyme, paprika, and 
  pepper in a large bowl and mix well. Add the potatoes and toss. 3. Arrange 
  on an oiled baking sheet and bake about 35 minutes, turning every 15 
  minutes, until tender and well browned. Taste for seasoning. 4. Turn into a 
  serving dish and serve immediately. ADVANCE PREPERATION: This may be 
  prepared 2 hours in advance and kept at room temperature. Reheat in a 
  350^F. oven for 10 to 15 minutes. NOTE from author: These red rose potatoes 
  are roasted with simple seasonings to a crispy golden brown outside, while 
  the potato stays moist and flavorful within. They'll highlight many main 
  dishes without overpowering them. Serve with scrambled eggs, omelettes, 
  sauteed chicken or grilled veal chops. Serves 6. Source: The Taste of 
  Summer