roasted potatoes

Good Morning!

I am so excited to share this recipe for roasted potatoes with you today.  I don't usually get too excited over side dishes, but I think they can really make an otherwise boring meal delicious.  And, let me tell you- these potatoes are delicious.  

Now, I know you are probably thinking- what's so great about roasted potatoes?  It is hard to explain, but I promise these have the BEST flavor and will leave you wanting more...and more...and more.  Seriously, you have to try them (and then let me know how wonderful they were!)

The BEST Roasted Potatoes 


  • 1/4 C. olive oil
  • Juice of 1 lemon
  • 1 tsp. garlic powder (You can also use real garlic- the pre-chopped kind works well.)
  • 3 tsp. "herbes de provence" seasoning (If you don't have this, you can create your own combination of seasonings.  Herbes de Provence typically is a combination of thyme, marjoram, basil, fennel, sage, and lavender.)
  • 1/2 tsp. salt
  • 1/4 tsp. black pepper
  • 1 bag of small yukon gold potatoes, cut in half (I also use the "teeny tiny potatoes" from Trader Joes.)
  1. Preheat the oven to 400.
  2. Combine all ingredients, except the potatoes, in a large ziploc bag.  Seal the bag and shake to blend well.
  3. Add the cut potatoes to the bag and toss to coat.
  4. Transfer the potatoes to a lined baking sheet- making sure to spread them out into a single layer for even crisping.
  5. Bake about 40 minutes, or until the potatoes are brown and tender.
  6. Sprinkle with finishing salt if desired and serve warm.

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