24 ounce bag petite Yukon gold potatoes

¼ cup salt

2 bay leaves

2 Tbsp. extra virgin olive oil

2 Tbsp. butter

Salt & pepper

1 Tbsp. Super Tuscan Spice Blend

Bring 2 quarts of water to a boil, add ¼ cup salt and bay leaves

Slice potatoes in half, add to boiling water and blanch for 5 - 7 minutes or until tender when pierced with the tip of a knife

Preheat oven to 400 degrees

Drain potatoes, toss with olive oil and season with salt & pepper

Rub a baking pan with the butter to coat, place potatoes cut side down on the pan and roast for 15 minutes

Remove potatoes from oven, toss with Super Tuscan spice blend and return to oven for an additional 10 minutes or until golden brown