People often tell me that they enjoy reading my blog, but just don’t have the time or energy to make the same recipes in their kitchens. I totally understand where they are coming from. I sometimes feel the same way about food magazines and blogs I read and I am supposed to have the time and energy to cook!

Well I guarantee that you won’t feel intimidated by this recipe. It comes from my sister-in-law Jillian, who is the mother to an adorable almost-two-year-old. Jill does so much for her son—read, play, sing, dance, you name it, she’s done it. Yet she still manages to leave the house with a bubbly personality and the perfect accessory, be it a pair of yellow satin flats or a strand of colorful pearls.

Jill made these potatoes for me a few weeks back. I can say with confidence that they are the most flavorful potatoes I have ever had. The outside is crispy, salty and crusted with garlic, rosemary and herbes de Provence. If you’ve never used herbes de Provence before, it’s a blend of herbs that include lavender,fennel and thyme. The inside of the potatoes is tender and starchy.

I tweaked the recipe a little to accommodate what I had on hand. Jill usually uses Russet potatoes, but I couldn’t resist using the cute spring fingerling potatoes that are everywhere right now.

This recipe comes together really fast. You cut the potatoes, mix them with the rest of the ingredients, throw them on a baking sheet and let the oven take care of the rest. I even line my baking sheet with aluminum foil so I won’t have to scrub it later.

These potatoes are great for brunch, an afternoon snack, or as a side for dinner. If you don’t believe my taste buds for how delicious these are, just know that even Jill’s toddler gobbled these up!