Mega Easy, Monster Delicious Roasted Red Potatoes

Chef #1540750's Note:

I tried a basic roasted potato recipe many years ago, and needed to crank up the flavor. My kids come running when they smell these little starch bombs cooking. You can adjust any of the spices, based on what your taste buds like.

• Total Time: 50 mins
• Prep Time: 10 mins
• Cook Time: 40 mins

Ingredients:

Serves: 10-12

Yield: 5.0 lbs

• 5 lbs red potatoes (NOT pre-bagged, hand picked, the smaller the better)
• 4 tablespoons olive oil
• 1 tablespoon oregano
• 1 tablespoon rosemary
• 1 teaspoon chili powder
• 1 teaspoon ground ginger
• 1 teaspoon red cayenne pepper
• 2 teaspoons garlic powder or 4 large cloves, finely minced
• 1 teaspoon ground cumin
• 2 teaspoons coarse sea salt

Directions:

1. Pre heat oven to 425 F.
2. Wash Potatoes. Have a large bowl with cold water near your cutting board. Leaving skins on, cut potato in half, then cut each half into 8 wedges. Easiest way is to cut the half in a cross pattern, then cut another cross pattern. Place cut potatoes into cold water bath.
3. Drain potatoes into colander. Shake off all excess water. Wipe out large bowl until dry. Put drained potatoes back into bowl.
4. Add all other ingredients. Using a large spoon, mix until all potatoes are completely, and evenly coated.
5. Place potatoes on a cookie sheet, in a single layer. This is ALOT of potatoes, so you may need 2 sheets. I needed to use 2 ovens.
6. Cook for 25 minutes. Flip potatoes. Cook for 15 minutes. Remove from oven and re-season with salt to taste. Serve.
7. Eat it! Ketchup has never been so happy!