Potatoes. Boil ’em, mash ’em, stick ’em in the stew. I am actually not a big potato fan. Oven roasting is pretty much the only way I will eat potatoes. Since I had a couple red potatoes sitting out for a while, I decided to roast them. One perk about this recipe? Super easy cleanup. There are no bowls involved. We mix everything in the pan! These potatoes also freeze extremely well, so if you are just cooking for yourself, it’s a great way to save the leftovers for when you do want to eat them! Oh, and apologies for the lower resolution on the photos. I didn’t think about blogging this until I was in the middle of making it, so I just used my handy-dandy Samsung Galaxy instead.
Prep time: 10 minutes
Cook time: 50 minutes
– 6 medium red potatoes
– 3-4 tbs olive oil
– 1 tsp salt
– 1/2 tsp pepper
– 1/2 tsp dried basil
– 1/2 tsp dried rosemary
– 1/2 tsp dried thyme
1. Preheat oven to 400 degrees F.
2. Cut the potatoes into small bite-size cubes. Place the cut potatoes in a 9×13 pan.
3. Using a spoon, toss the potatoes with the olive oil until evenly distributed.
4. Sprinkle the salt, pepper, basil, rosemary, and thyme. Incorporate well.
5. Bake for 50 minutes, or until a fork pierce through the potato easily.