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1
Preheat oven to 375 degrees.
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2
Spray a large baking sheet with nonstick olive oil cooking spray.
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3
In a mini food processor or blender, combine the shallot, thyme, sage, oregano, garlic, bay leaf, 3/4 tsp kosher salt, and 1/2 tsp pepper.
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4
Add the olive oil and blend just until the shallot is finely chopped.
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5
Transfer 1/3 cup of the herb mixture to a large bowl.
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6
Using a small, sharp knife or a vegetable peeler, peel a strip 1/2 inch wide around the center of each potato.
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7
Discard the peels and add the potatoes to the bowl with the herb mixture.
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8
Toss the potatoes to coat well.
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9
Transfer the potatoes to the prepared baking sheet.
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10
Bake the potatoes, turning occasionally for even browning, until tender when pierced with a small knife and crusty brown, about 45 minutes.
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11
Transfer the potatoes to a large, shallow bowl.
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12
Drizzle with the remaining herb mixture and serve at once.
