Herb-roasted potatoes and carrots

Serves 8

2pounds fingerling or small Yukon Gold potatoes1 1/2pounds carrots, cut into 1-inch pieces2cloves garlic, chopped2teaspoons olive oil (for sprinkling)1tablespoon chopped fresh oregano2teaspoons chopped fresh rosemarySalt and pepper, to taste
1. Set the oven at 400 degrees. Have on hand a large rimmed baking sheet.

2. Wash and dry the potatoes. Leaving the skin on, cut the potatoes in half. Place the potatoes and carrots on the baking sheet in one single layer. Sprinkle with olive oil, and with your hands toss them to coat them all over.