Oven Roasted Potatoes
  1. 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!
  2. Preheat oven to 425. Line a baking sheet with parchment paper for easy cleanup. Wash potatoes and pat dry.
  3. 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.
  4. 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.
  5. Next, season to taste with salt, pepper, garlic powder and herbs such as rosemary, thyme, parsley, and oregano. No measuring, just wing it!
  6. 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.