Garlic & Herb Roasted Potatoes

I have made some good new recipes lately, but today I want to post one of my old favorites. 

These are my go-to potatoes when I'm looking for a side that's delicious but doesn't require a ton of work.  As long as you use red, white, or yukon gold potatoes, you don't have to peel them.

This makes me happy ------> :)

Because I do not like peeling potatoes!  Just make sure you give them a good scrub to get the dirt off. 

Garlic & Herb Roasted Potatoes

• 3 lbs. small red or white potatoes (or, yukon gold)
• 1/4 C. good olive oil
• 1 1/2 t. kosher salt
• 1 t. freshly ground pepper
• 2 T. minced garlic (about 6 cloves)
• 1 T. Italian seasoning*

Preheat oven 400 degrees.  Cut potatoes in quarters (or smaller, if you prefer) and place in bowl with olive oil, salt, pepper, garlic, & seasonings.  Toss until potatoes are well coated.  Transfer potatoes to sheet pan & spread out into 1 layer.  Roast 45 minutes to 1 hour, or until browned & crisp.  Flip twice with spatula during cooking to ensure even browning.  Serve hot and season to taste.

*Italian seasoning is usually some type of a mix of dried thyme, marjoram, basil, oregano & rosemary.  If you don't have it in your pantry, use whatever of those spices you do have (including dried parsley, if you like) to suit your taste.


Recipe slightly adapted from Food Network's Ina Garten