This recipe is very versatile–you can use any type of potato and combination of seasonings you like. They usually turn out a little different every time I make them. It just depends on my mood and what’s in my kitchen.
Herb Roasted Potatoes
6 large yukon gold potatoes, cubed
2 Tbsp. olive oil
3 cloves garlic, minced
1 tsp. sea salt
1/2 tsp. ground black pepper
1 tsp. each fresh thyme and rosemary
Preheat oven to 425 degrees. Combine all ingredients on a sheet pan and toss with hands to distribute oil and spices evenly. Don’t be tempted to use a smaller pan–if the potatoes are too crowded they will steam instead of roast and they won’t become crisp. Bake for 30-40 minutes, or until desired crispness. Serves 4.
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