Amazing Oven-Roasted Potatoes

I love this recipe and only changed up the seasoning! I used Herbs De Provence, pepper, and kosher salt, which tastes amazing and then I’ve also used Badia Complete Seasoning, which is also very good. My potatoes come out looking like the picture. The first time I made the recipe I did use aluminum foil, but my potatoes stuck, even with a layer of olive oil on it, so it made it difficult to turn them. I just use one of my cookie sheets now, drizzle it with olive oil and spread the potatoes out and then stir them to try and get an even browning!! I also threw in a sliced onion on one occasion and it added great flavor and also caramelized great too!! So good and so easy!!

I altered the recipe a bit, and we are pleased with the results.

I altered the recipe a bit, and we are pleased with the results.

Good basic roast potatoe, i added some paprika for color,but could use more flavor. Next time i will add some chopped rosemary. Chunks could mean any size so i cut mine on the small side, and took 30 minutes at 425 degrees.

Good, basic and functional recipe for oven-roasted potatoes that lends itself well to personal interpretation. The size of “chunks” being relative, I cut mine on the smaller side which then required less roasting time. (I also roasted them at a little higher temperature, 425 degrees) As you toss and turn them a time or two, just stick a fork in them and when they’re tender they’re done. Any variety of seasonings or herbs could be used, even the addition of a little Parmesan, but tonight I prepared these with fresh garlic and chopped fresh rosemary and, for added flavor, used duck fat rather than olive oil.

I was looking for a lighter potato recipe and this turned out nice! I added a little less salt then called for, and added some dried rosemary for a little extra flavor. I had to add a little more olive oil halfway through cooking so they didn't get too dried out, but they ended up delicious! Easy, healthy side dish!