Seasoned Roasted Potatoes
Crispy, seasoned, baked (not fried) potatoes. These potatoes are great for those weekend brunches, when you have a little more time to prepare breakfast, or they are even great served as a side dish for any kind of meal! I first made these potatoes for our annual Father’s Day brunch. My husband really enjoyed them and even asked me to make them again the following week! The first time I made them, I personally felt they were a little too salty, so be careful with the salt! The 2nd time I cut the salt in half. As always, I love to hear your thoughts and I hope you enjoy!
Description
Seasoned Roasted Potatoes
Seasoned Roasted Potatoes
- 24 oz Medley Potatoes (1 Bag of Medley Potatoes)
- 1 1/2 tbsp Olive Oil
- 1 tsp Garlic Powder
- Salt (To taste, less than 1/8-1/4 tsp recommended)
- 1/2 tsp Black Pepper
- 3/4 tsp Smoked Paprika
- 1/2 tsp Rosemary
- 1 tsp Basil
- Parsley (Optional Topping)
Instructions
- Preheat oven to 425. Place parchment paper on large baking sheet, set aside.
- Wash/scrub potatoes and cut into 4th’s. If you have time, soak potatoes in a bowl of cold water for 30 minutes. (This is not required but helps the texture of the potato taste better.)
- Place the potatoes in a large bowl. Drizzle the olive oil over, stir.
- Add the garlic powder, salt (to taste), black pepper, paprika, rosemary, and basil. Stir well. Place on the parchment paper.
- Top the potatoes with parsley, optional. Bake for 30-35 minutes. Let cool for a couple of minutes before serving. Simply enjoy!
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