Oven-Roasted Potatoes

This is one of my favorite ways to enjoy potatoes.  Potatoes are a low-cost food, so we try to work them into our menu two or three times a week.  Sometimes, we even make them the centerpiece of our meal and add various vegetable side dishes for a healthy, low-cost supper.  From our summer’s harvest, we almost always have green beans, winter squash, beets and other veggies around.

The seasonings can be easily altered, so just use what you like.  This is also a way to use up any of those seasoning blends you bought for a specific purpose and haven’t used.  Even steak or poultry seasonings would be good.

1/8 c. olive or vegetable oil
2 cloves minced garlic (or 1 t. garlic powder)
2 T. dried herbs, such as dill, thyme, oregano or rosemary (or any combination thereof)
1/4 t. red pepper, if desired
1/2 t. salt
4-5 large potatoes, cubed

Combine the oil and garlic with all of the seasonings, then stir in potatoes until well-coated.

Place in a single layer on a jellyroll pan (cookie sheet with edges).

Bake at 475 for 20-30 minutes or until golden-brown.

Feel free to turn during baking time in order to brown all sides of the potatoes.

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