Preheat oven to 475 degrees F (245 degrees C).
In a large bowl, combine oil, garlic, basil, marjoram, dill weed, thyme, oregano, parsley, red pepper flakes, and salt. Stir in potatoes until evenly coated. Place potatoes in a single layer on a roasting pan or baking sheet.
Roast for 20 to 30 minutes in the preheated oven, turning occasionally to brown on all sides.
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|Serving Size: 1 Serving (379g)|
|Recipe Makes: 4|
|Calories from Fat: 65 (19%)|
|Amt Per Serving||% DV|
|Total Fat 7.2g||10 %|
|Saturated Fat 1.1g||5 %|
|Monounsaturated Fat 4.9g|
|Polyunsanturated Fat 0.9g|
|Cholesterol 0mg||0 %|
|Sodium 23.4mg||1 %|
|Potassium 1586mg||42 %|
|Total Carbohydrate 66g||19 %|
|Dietary Fiber 8.6g||34 %|
|Sugars, other 57.4g|
|Protein 7.8g||11 %|
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Calories per serving: 351
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