Oh, how I love these delicious herb-encrusted roasted potatoes! They’re crispy outside, tender inside, and have just the right amount of oil and seasonings to make your mouth wake up and say, “hello!”
They turn out great every time I make them, which is a lot. They’ve become a staple at nearly all our family gatherings.
In fact, I often plan my entire menu around these wonderful roasted potatoes.
Tell me, though, how many other sides go with everything, are easy to make, and are loved by everyone? Not many.
Feel free to change things up regarding the seasonings. These potatoes seem to taste great no matter what you put on them. Don’t be afraid of the crushed red pepper, though. It adds a nice flavor without making the potatoes too spicy.
Enjoy! xo jane
Crispy Roasted Potatoes
|Prep time||15 minutes|
|Cook time||25 minutes|
|Total time||40 minutes|
- 4 Large russet potatoes (or 2.5 lbs. red potatoes)
- 1/8 cup olive oil
- 2 Teaspoons Italian seasoning (or any combination of basil, marjoram, thyme, and oregano)
- 1/2 teaspoon crushed red pepper
- 2 Teaspoons minced garlic
- 1/2 Teaspoon sea salt
|Preheat oven to 475 F. Chop potatoes into 1-inch cubes.|
|In a large bowl, combine oil, herbs, red pepper, garlic, and salt. Stir in potatoes until completely coated.|
|Cover a baking sheet with foil. Place potatoes in a single layer on baking sheet. Roast for 20 to 30 minutes, turning once or twice while baking to brown on all sides.|