Mmmm…carbs. I love potatoes in any form, shape, or size. Fried, baked, mashed, you name it! This recipe was actually found by Gary. He wanted potatoes one weekend morning (while I was sleeping in), he googled roasted potatoes and he found this. He asked me if we had the ingredients, and it just so happened I do! He ended up trying it and it was awesome.
Since he found it, we’ve had it twice, not including the 10 lbs we made for the birthday party over the weekend. It has also found a permanent spot in the recipe box I’m starting to build. This was the first recipe I added!
1/8 cup olive oil
2 garlic cloves minced garlic
1/2 teaspoon dried basil
1/2 teaspoon dried marjoram
1/2 teaspoon dried dill weed
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/2 teaspoon dried parsley
1/2 teaspoon crushed red pepper flakes (optional, more or less to taste)
1/2 teaspoon salt
4 large potatoes, peeled and cubed
Preheat oven to 475 degrees F (245 degrees C).
In a large bowl, combine oil, garlic, basil, marjoram, dill weed, thyme, oregano, parsley, red pepper flakes, and salt. Stir in potatoes until evenly coated. Place potatoes in a single layer on a roasting pan or baking sheet.
Roast for 20 to 30 minutes in the preheated oven until potatoes are cooked through.