Scotty wrote:

>
> I prefer russets for roasting, though Yukon Golds are good, too, (a little
> sweeter). I usually just coat them in a light film of extra virgin olive
> oil, and season with salt, pepper, garlic powder, flat-leaf parsley, and
> sometimes thyme. Roast @ 450 for about 20 - 30 minutes.
>

I do a similar thing, but usually chop the potatoes into half or quarter,
smear with olive oil, salt pepper, and crush a little dried rosemary over
them.