Browned and a bit crispy on the outside and soft on the inside, these potatoes are more loved in my house than French fries. Try serving them with chicken fingers, grilled or roasted meats, or even incorporate them into a dinner salad. They are delectable with ketchup or other sauces, and kids love to nibble on them for a snack. This isn't so much a recipe because you can change up whatever seasonings you like, but a guide to make really great oven potatoes.
1 lb potatoes (Yukon gold work best but in the photo I used baby tri-colored potatoes )
1 tbsp olive oil
salt and fresh cracked pepper
sprigs of fresh rosemary or thyme
Pre-heat the oven to 375 F. Put a rimmed baking sheet in the oven to heat up.
Slice the potatoes into wedges all about the same size. You don't want them too thick as they'll take too long to cook. In a medium-sized bowl, toss them with olive oil, sprigs of rosemary, salt and pepper.
Transfer the potatoes to the hot pan in the oven, shaking it so everything is in a single layer. Continue to roast in the oven, stirring about every 5-10 minutes or so, for about 30 minutes until the potatoes are browned and cooked through.
Serve with a dipping sauce and devour. Leftovers are best re-heated in the oven. Chop them up to use in a fritatta, put them in a dinner salad, or just eat leftovers cold.
Makes 4 servings