These seasoned roasted potatoes may just become your new favorite side dish. They are really simple to make and have the perfect mix of seasonings. Each bit of potato has a slightly crisp exterior with a soft interior for a combination that is hard to beat.
Clean your potatoes and cut them into large bite sized pieces. (I usually quarter small round potatoes or cut medium ones into sixths.)
Toss with oil and spices.
Spread on a cookie sheet and bake for 30 minutes, turning half with through.
Serve hot. Store leftovers in the refrigerator for up to a week.
Notes
*I like using thin skinned potatoes. Red skinned potatoes and yukon golds work great for this recipe. However, pretty much anything you have will work, even russets taste great roasted this way.