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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 8 |
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Approved by my spud lovin' DS! Will give you exercise running back and forth to your to spice cabinet... Ingredients:
2 lbs potatoes |
olive oil |
2 garlic cloves, minced |
1 teaspoon paprika |
1 teaspoon dried cilantro |
1 teaspoon dried thyme |
1 teaspoon dried rosemary (crushed) |
1 teaspoon dried basil |
1 teaspoon dry dill weed |
1/2 teaspoon salt |
1/2 teaspoon black pepper |
Directions:
1. Scrub potatoes, leaving the skins on cut into small cubes, 1/2 to 3/4 pieces. Place in a colander and rinse under cold water, shake to remove excess water. Drizzle with olive oil, stir and drizzle with a little more olive oil, stir again and shake to remove excess. In a zipper type food storage bag add the remaining ingredients, shake to blend. Add potatoes and shake yet again. Place on a baking sheet sprayed with non-stick spray-or-my favorite line the baking sheet with non-stick foil, not only does it work GREAT but you usually have a clean pan afterwards!
2. Place potatoes single layer in pan. Bake 350' 40 minutes, turning at the half way point.
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