Roasted Herb-y Taters
Very simple to make, takes some chopping, and it does take time to cook. However, these heat up in the microwave pretty well, so make a bunch and have leftovers! (Honestly, it’s not worth it if you’re not making enough for at least three meals, at least to me.)
- Potatoes (However many you want, I usually use ~4 big ones, or just however much I think I’ll need to cover my cookie sheet)
- Oil (I use olive, feel free to use generic veggie oil)
- Seasonings (Salt, pepper, whatever you please. Options I mix and match include Season Salt, rosemary, garlic salt, thyme, oregano, parsley, basil, mustard powder, Slap Yo Mama, etc. Whatever preferred seasoning you have on hand)
- Condiments (entirely optional, I usually don’t)
- Preheat oven to 375 degrees F
- Chop potatoes into little bite-sized cubes (they cook faster this way)
- Dump potato cubes in a bowl with oil and seasonings; stir it up. (You’ll probably want a little more seasoning than you might expect)
- Once the potatoes are all oily and season-y, spread on a baking sheet.
- Bake for half an hour or so, depends on how tiny you cut the taters. Take them out, fork ‘em, put them back in if they’re not done yet. I like to stir them up after 20 minutes so they get brown on more than one side, but that’s entirely optional
- Feel free to dip them in any available sauce as well. I use barbecue sauce when I’m so inclined, my siblings have used ranch or ketchup, whatever floats your boat. I mostly eat them on their own, though.
Hope you enjoy!