roasted potatoes
- 4 medium russet potatoes
- 2 tbsp extra virgin olive oil (EVOO)
- 2 tsp salt
- 1 tsp pepper
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1 tsp oregano
- 1 tsp basil
- 2 tbsp freshly grated parmesan cheese
In a large bowl, put the potatoes, which have been cut up into cubes or wedges as well as rinsed and dried. To that, add the EVOO and all the seasonings. Mix well to ensure each piece of potato is coated.
Place tinfoil or parchment paper onto a cookie sheet. If using a casserole type dish, grease liberally or spray with non-stick cookies spray. Spread the potatoes around ensuring that they are in a single layer.
Bake at 400°F for 45 to 60 minutes, turning after 30 minutes. Potatoes should be golden brown.
Truth be told, I am one of those cooks who often measures things with my heart.
Feel free to do the same with these or your preferred seasonings.
