Roasted Russian Banana Potatoes and Vegetables

Directions

1. Preheat oven to 425°F.

   Scrub potatoes under cold running water. In a small bowl, combine the parsley, thyme, basil, and garlic. Set aside.

2. In a large bowl, toss potatoes and vegetables with olive oil to coat completely. Arrange vegetables in a single layer on baking sheet.

3. Roast for 15 minutes. Turn vegetables. Return to oven and roast until tender and golden, about 5 minutes longer.

4. Transfer vegetables to a heated serving platter. Sprinkle with herb mixture then season to taste with kosher salt and ground black pepper.

   Serve immediately.