★Ingredients
2 pounds (about 1 kg) of potatoes (Yukon Gold, Russet, or red potatoes work well)
3 tablespoons olive oil
1/2 teaspoon black pepper
1 teaspoon salt
1 teaspoon dried rosemary (or 1 tablespoon fresh rosemary, chopped)
1 teaspoon garlic powder (or 2-3 cloves of fresh garlic, minced)
1 teaspoon dried thyme (or 1 tablespoon fresh thyme, chopped)
Optional: 1 teaspoon paprika for extra flavor
Meat broth with frozen vegetables
★Instructions
Preheat the Oven:
- Preheat your oven to 425°F (220°C).
- Prepare the Potatoes:
- Wash and scrub the potatoes thoroughly. You can peel them if you prefer, but leaving the skin on adds texture and flavor.
- Cut the potatoes into even-sized chunks, about 1 to 1.5 inches.
- Season the Potatoes:
- In a large bowl, toss the potato chunks with olive oil, salt, pepper, garlic powder (or minced garlic), rosemary, thyme, and paprika if using. Make sure the potatoes are evenly coated with the oil and seasonings.
- Roast the Potatoes:
- Spread the seasoned potatoes in a single layer on a baking sheet. For best results, use a baking sheet that is large enough to prevent overcrowding, which helps them roast evenly and get crispy.
- Roast in the preheated oven for about 25-35 minutes, or until the potatoes are golden brown and crispy on the outside and tender on the inside. Flip the potatoes halfway through the cooking time to ensure even browning.
- Serve:
- Remove the potatoes from the oven and let them cool slightly before serving. These potatoes are perfect as a side dish with just about any meal.
Enjoy!