HEAVENLY NEW POTATOES

4 Tablespoons olive oil 
1-teaspoon salt 
½ (one-half) teaspoon freshly ground pepper 
1 teaspoon dried basil 
2 teaspoons dried oregano 
1 teaspoon dried thyme 
 (one-half) teaspoon paprika
2 large garlic cloves, finely minced
3 Tablespoons freshly grated Parmesan cheese 
24 to 32 small red potatoes 
2 Tablespoons chopped Italian parsley

Preheat oven to 400 degrees.

In a shallow 9” x 13” baking pan, combine 3 tablespoons of the olive oil, salt, pepper, basil, oregano, thyme paprika, garlic and parmesan cheese; mix well. Cut the potatoes in half. Place the potatoes cut side down on top of the herb/cheese mixture. Lightly brush the skin side of the potatoes with the additional tablespoon of olive oil. (You may assemble to this point then cover and refrigerate for up to two hours).

Bake the potatoes, uncovered; in the preheated oven for 25 to 35 minutes, or until the potatoes give slightly when pressed. Use a slotted spoon to transfer the potatoes to a serving bowl. Sprinkle with parsley. Serves 8. Prep time: 15 minutes.