Oven Roasted Crispy Potatoes

About 12 small red or fingerling potatoes
1/8 cup olive oil+1/8 cup vegetable oil, mixed together, or 1/4 cup light olive oil
3 teaspoons crushed, dried thyme
3 teaspoons summer savory
2 teaspoons salt
Fresh ground black pepper

Preheat oven to 425 degrees, and cover a cookie sheet or rectangular baking dish with non-stick aluminum foil. Wash the potatoes and, leaving the skin on, slice into very thin slices. Dry potatoes on paper towels and place in a large bowl. Slowly pour some of the oil in, and mix with your hands- (you may need more or less oil, depending on the size of the potatoes; there should be enough oil to coat all of the potato slices well). Add the salt and spices and sprinkle with pepper; mix well, and spread the potato in 2 layers in the prepared pan. Bake 35-45 minutes, or until top slices are crisp and golden brown. (The slices on the lower level will still be soft). Correct the seasoning, and serve warm with a metal spatula. (Approximately 3 servings).