Oven Roasted Potatoes
425F
40 minutes
Clean potato skins. Dice into 1 inch cubes.
Lightly coat potatoes with olive oil. Sprinkle on salt and pepper and toss and repeat as desired.
Mix up your choice of seasoning. Stop! Check your seasonings to see if they have added salt.
For my mix today I chose a dried Chipotle Seasoning blend I'd picked up from the then $1 shelves at the grocery store. Today they are $1.50. I added garlic powder, dried parsley, and smoked paprika. I added in several chopped green onions but by the time it baked they were left as little crunchies, tasty little crunchies.
I sprinkled the seasoning blend on the potatoes, stirred and tossed, and repeated until they were well covered.
I placed the potatoes on a large baking sheet atop parchment paper. The sheet was big enough they were laying single stacked and not touching.
I baked for 40 minutes. I did NOT toss or turn them. I just left them in long enough to ensure the centers were soft and the edges crispy and browned.
Check towards the end because your potatoes may have a different starch content or your sizes aren't the same. These factors may mean 5 or 10 minutes less or more for bake times.
Nice alone or with a topping like tahini dressing, sour cream and chives, even ketchup, mayo, and mustard.
