I love potatoes. Mashed, fried, baked, roasted. Red, white, yellow, I even hear there are purple. New, Yukon, Russet, Idaho. I don’t discriminate against any of them. I like fried diced red potatoes with onion as a breakfast side. Mashed potatoes with a crockpot chicken is delicious. My mouth is watering. I must focus on the potato above. Oven roasted. These potatoes are simple and no fuss. A simple side that could compliment any dinner from burgers to a roast. If you want, change the spices to your preference. Add green peppers and onions for a bit more flavor.
Oven Roasted Potatoes – adapted from Better Homes and Gardens3 lbs potatoes of choice 2 tbsp olive oil or butter 1/2 tsp salt 1/4 tsp pepper 1 clove garlic diced 1/4 cup onion diced (1 small) 1/4 tsp oregano
1. Scrub and chop potatoes into desired size. If using red or new potatoes, chop into quarters or sixth. If using larger baking potatoes chop into 1 inch cubes.
2. Toss in 13×9 baking dish with olive oil and herbs. Arrange in one layer
3. Bake, uncovered, at 450 degrees for 50 minutes or until potatoes are fork tender.
* I cut my potatoes into steak fry wedges. If you want your potatoes to have more of a crispy taste, allow to bake for an additional 15-25 minutes, tossing after the original 50 minute baking time.