Mega Easy, Monster Delicious Roasted Red Potatoes
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.
INGREDIENTS
Nutrition- 5lbs red potatoes (NOT pre-bagged, hand picked, the smaller the better)
- 4tablespoons olive oil
- 1tablespoon oregano
- 1tablespoon rosemary
- 1teaspoon chili powder
- 1teaspoon ground ginger
- 1teaspoon red cayenne pepper
- 2
- 1teaspoon ground cumin
- 2teaspoons coarse sea salt
DIRECTIONS
- Pre heat oven to 425 F.
- 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.
- Drain potatoes into colander. Shake off all excess water. Wipe out large bowl until dry. Put drained potatoes back into bowl.
- Add all other ingredients. Using a large spoon, mix until all potatoes are completely, and evenly coated.
- 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.
- Cook for 25 minutes. Flip potatoes. Cook for 15 minutes. Remove from oven and re-season with salt to taste. Serve.
- Eat it! Ketchup has never been so happy!