Oven Roasted Potatoes

 

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 Gardens

3 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.