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Instructions
- Stop reading now if you must have measurements. There are many similar recipe online that are easy to find, but I think this one's fun because you can make it your own. If you're not afraid to wing it, read on!
- Preheat oven to 425. Line a baking sheet with parchment paper for easy cleanup. Wash potatoes and pat dry.
- If the potatoes are small (not much bigger than a golf ball), there's no need to cut them. Larger ones can be cut so that all the pieces are more or less the same size.
- Put potatoes in a large bowl, drizzle with a small amount of olive oil, and toss. The key is to thinly coat them, but don't drench them.
- Next, season to taste with salt, pepper, garlic powder and herbs such as rosemary, thyme, parsley, and oregano. No measuring, just wing it!
- Toss again and spread out on the baking sheet. Bake until they're as golden and crispy on the edges as you dare. Stirring them around part way through is a good idea, but if you forget, they will still turn out fine. Plan for a good 20 minutes, but be patient and let it go 40 if that's what it takes to get them a little brown on the outside.