1. Cover potatoes with cold water in a medium saucepan. Bring to boil, and simmer over medium-high heat for 8 minutes until potatoes are just beginning to be tender. Remove from heat, drain, and allow to cool slightly.

2. Preheat oven to 425 degrees F.

3. Heat 2 Tbsp. of the oil in a large oven-safe skillet or pan over mediumlow heat. Add garlic and saute until garlic colors, about 4 to 5 minutes. Do not allow to burn.

4. Cut potatoes into quarters. Add to the pan and toss to coat with garlic and oil. Sprinkle with salt and pepper, and then scatter thyme, tarragon, and 1 Tbsp. of the parsley over the potatoes. Drizzle with remaining 1 Tbsp. oil.

5. Roast in the oven, uncovered, until potatoes are crispy on top and very tender when pierced with a fork, about 15 to 20 minutes. Transfer to a serving bowl and sprinkle with remaining 1 Tbsp. parsley and chives. Serve immediately

Source: Hannaford fresh Magazine, September - October 2015