1
Preheat the oven to 350F.
2
Spray a large nonstick baking sheet with olive oil nonstick spray.
3
Combine the potatoes and oil in a large bowl; toss to coat.
4
Transfer to a baking sheet and arrange in a single layer.
5
Bake, turning the potatoes once, until tender and golden, about 1 hour.
6
Meanwhile, spray a medium nonstick skillet with olive oil nonstick spray and set over medium heat.
7
Add the scallions, parsley, and chives; cook, stirring constantly, until fragrant, about 2 minutes.
8
Spoon over the baked potatoes with the salt and pepper; toss to coat. Yields about 3/4 cup per serving.
Notes
You can also boil the potatoes for this dish—they’ll cook faster. Place the potatoes in a pot, add cold water to cover, and bring to a boil. Reduce the heat and simmer until tender, 15 to 20 minutes. Drain and transfer to a large bowl. Cook the scallions, parsley, and chives as directed in step 2, but use 1 tablespoon olive oil instead of the nonstick spray. Spoon the herbs over the potatoes with the salt and pepper; toss to coat.