SIDE DISH: Herb-Roasted Potatoes

3 lbs. small new White or Red Potatoes
6 Tbsp. unsalted Butter
3 Tbsp. Grapes & Olives On Tap Rosemary  Olive Oil
3 large Garlic Cloves, crushed
½ cup chopped fresh Parsley
1 Tbsp. fresh Thyme, minced, or ½ tsp. dried Thyme
1 ½ tsp. fresh Rosemary, minced, or ½ tsp. dried Rosemary
1 ½ tsp. Paprika
Dash of Cayenne Pepper
½ tsp. Salt
¼ tsp. Black Pepper, freshly ground

Preheat oven to 375°F. Scrub the potatoes well and pat dry. In a large roasting pan, melt the butter in the Rosemary Olive Oil over moderate heat. Add the garlic, parsley, thyme, rosemary, paprika and cayenne. Add the potatoes and roll them in the seasoned butter to coat well. Bake, basting potatoes occasionally with the butter, for about 40 minutes, or until the potatoes are tender. Season to taste with the salt and black pepper.