2 kg. small to medium red skin potatoes
2 tbsp. butter
1 tbsp. dry red pepper and garlic seasoning
1 tsp. each of fresh chopped thyme
rosemary and cilantro
1 large pinch dry basil
sea salt and freshly ground black pepper to taste.


Cut each red potato to half, and boil them until soft but not falling apart. It usually takes 15 to 20 minutes, depending on size. Strain the boiled potatoes and place them in a bowl. Add the rest of the ingredients and toss well, until the potatoes are coated evenly with all the herbs and seasonings.

Put the red potatoes on a roasting pan and roast them in a preheated oven at 375 F for about 25-30 minutes, or until they are nicely soft. Serve the roasted red potatoes as a side with lamb or beef dishes.