every weekend morning, regardless of if I work or not, I force myself out of bed early enough to whip up something delicious. as a farm raised kid, I go for the meat/potatoes/veggie&egg a guiltily 9 outta 10 times. pre-shredded frozen potatoes are almost always kept in stock for the frequent occasion when we want to indulge in a pile of hash browns without the prep. I could write a novel on potato dishes, but I digress.
this morning I decided to go for the just-as-delicious-but-longer-cooking roasted potatoes. this roasted potato recipe is so easy and even easier to modify to your tastes. it's especially great to roast along side a larger meal or even in the middle of the night for a quick, cozy snack. feel free to use your favorite type of oil in place of evoo, swap in sweet potatoes in lieu of reds, or play with all your go-to spices!!
oven roasted potatoes
- 3 med-large potatoes, diced into half inch pieces
- 1-2 TBSP extra virgin olive oil
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 TBSP fresh chives, chopped
- 1 tsp garlic, minced or powdered
- 1 sprig fresh rosemary
- 1 sprig fresh oregano
combine in a large bowl oil, diced potatoes, and salt, pepper, chives, and garlic
lay coated potatoes in a single layer into a roasting dish or baking pan
top potatoes with fresh rosemary and oregano
bake 20-30 minutes until browned, turning once or twice
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