OVEN POTATOES

I start with a nice small potato. Reds are my favorite. This recipe is for a 5 pound bag. However, cut the recipe in half and just do 2 pounds! Or even just adjusting the seasoning to your preference.

Scrub the potatoes and place them in a roaster pan (or 9×13 pan). Cut any of the large potatoes if needed. When I use the baby potatoes, I will cut the large ones in half and leave the smaller ones whole. You can use regular large potatoes for this recipe also! Just cut them into 2″ chunks. Smaller dices will cook faster, but also might get a bit mushy unless you stir them frequently and catch them just as they are done, no over baking!

OK, on to the recipe:

In a small bowl mix together:

• 1/2 c. olive oil
• 1 T. granulated garlic
• 1 T. granulated onion
• 2 t. seasoning salt
• 1 t. black pepper
• 2 t. rosemary
• 2 t. thyme
• 1 t. basil
• 1 T. parsley
• 1/2 t. oregano

I use my hand to mix the seasoning into the oil very well. Pour the oil onto the potatoes. Again, using my hands, I rub the oil all over the potatoes to evenly coat them.

Bake at 350 degrees, stirring every 20 minutes for about 1 hour. Sometimes it seems that it takes a bit longer. The idea is to not let them get too mushy, but you don’t want any of them under cooked.