Brought to you by Catoctin Mountain Orchard.
I’ve found the secret to roasting the perfect potatoes!
Pre-heat your oven to a high temp… I did 425 degrees.
Wash but don’t peel 2 lbs. potatoes. If you have time, soak the potatoes in cold water for up to 1 hour (It helps to remove the starch). Then, dry the potatoes.
I used gold potatoes and chopped them into 1 in cubes. Then, tossed them in olive oil, parsley, garlic powder, thyme, basil, rosemary and salt and pepper. You can add paprika, too, if you’d like a little kick.
Place on a baking sheet and bake for 30-35 minutes until crispy and tender.
- 2 lbs. of any kind of potatoes
- 2 tbsp. olive oil
- 1 tsp. garlic powder
- 3 tbsp. dried or fresh herbs (rosemary, parsley, thyme, basil, paprika, optional)
- salt and pepper