Easy Herbed Spuds

I'm sorry I don't have a picture for these yummy potatoes, but they are so quick and easy, I never think to stop and take a photo when I make them! :-(

They're a great accompaniment to lots of different main dishes. My husband and kids love them, so they get rave reviews. If you need a cooking-self-esteem boost today, I recommend making these tonight! ;-)

*PLEASE NOTE: This is one of those non-measured type recipes. I just throw the ingredients together, and pop them in the oven. It's a very forgiving dish!

Easy Herbed Potatoes

• Enough russet potatoes to feed your family. (The bigger the spud, the fewer you'll need.)
• Olive Oil (Extra Virgin is my favorite)
• Italian Seasoning
• Garlic powder
• Onion powder
  
• salt
• Other seasonings you like (i.e., rosemary, marjoram, spice mixes)
  

Preheat oven to 425 degrees. Scrub potatoes well. (Do not peel them!) Dice the clean potatoes into 1-2 inch cubes. Grab a large mixing bowl OR a gallon plastic zippered bag. Splash a few Tablespoons of olive oil in the bowl or bag. Then add as much of the spices as you feel will coat the potatoes well into the oil. Add salt, keeping in mind that potatoes usually need lots of salt.

Load the diced potatoes in to the mixing bowl and stir the potatoes, coating them with the oil and herb mixture. (If you're using a plastic zippered baggie, be sure to seal it tightly, and then shake or massage the oil mixture on to the potatoes.) You can adjust the oil and the herbs as needed, making sure that they coat the potatoes well.

Dump out the potatoes on a large cookie sheet, making sure that they are spread evenly in a single layer. Place in the preheated oven for 45 minutes to one hour. They will be done when they are golden brown, and fork tender.

I hope your family enjoys these as much as my family does! :-)