Easy Roasted Potatoes

These are very easy to make, although you do have to pay attention to them, as they need to be stirred every 10 minutes during cooking. I like this best with red or gold potatoes, but plain old russets work fine too.
These are what we make when we want "Irish roasted potatoes" 

This batch had white potatoes, blue potatoes, and carrots

4-6 potatoes, peeled if desired (I don't peel red/gold, but I do peel russets), and cut into chunks about 1-2in across
about 1/3 c oil (veg oil or olive oil)
herbs as desired (I like the 'seafood rub' blend from costco, rosemary is popular, or try thyme, marjoram, garlic powder, and salt) (the original recipe says to use an envelope of dry onion soup mix, but I think that unprocessed herbs taste much better)

Preheat oven to 425*
The original recipe says to put the potatoes, herbs, and oil into a plastic ziplock bag and shake them to coat the potatoes, but I find that wasteful (of the plastic bag) and messy, so I just do it in the pan.
Put potato chunks into a 9x13in baking dish--glass is best. Pour oil evenly over the top, and stir until all chunks are coated. Sprinkle herbs evenly over the top, and stir again until the herbs are distributed among the potatoes.
Put in oven to bake. Every 10 minutes stir thoroughly (make sure to unstick everything from the bottom of the pan). Bake for about 40 min.