Ted, couldn't wait. Made your potatoes, which shall from here on out be referred to as Ted's Potatoes, for dinner last night. Chose rack of lamb and a 1970 Pontet Canet (we're still celebrating Bob's birthday, the fortnight ends tomorrow) to go with them. OUTSTANDING!
Some notes: six golf ball sized potatoes made the perfect amount for two (though Bob asked for seconds, and was disappointed). I cut and roasted them in half, then broke them apart by hand into the waiting bowl of olive oil/garlic/basil. Two hints to whoever else also makes these: plan your meal around serving the second the potatoes are ready. Don't let them wait and lose that delicate crisp crunch they have at the peak of roasting. And 2), though it should be pretty obvious, use a really superb, condiment-level olive oil for the full, fresh peppery olive taste. Your dish will only be as good as the olive oil you use--don't skimp!
Thank you SO much for posting! Oh, and here's the proof:
My wine shopping and I have never had a problem. Just a perpetual race between the bankruptcy court and Hell.--Rogov