Do you love roasted vegetables? These roasted Oven Potatoes are incredibly easy and oh-so delcious!
A while back I made some Crock Pot Parsley Potatoes and ever since we have been obsessed with dressing up our sides to made them a little yummier. So when I saw the recipe for Oven Potatoes in Gooseberry Patch’s new Foolproof Family Recipes I knew we would LOVE them… and we did.
Besides… I have a slight spice obsession I have to justify… so recipes that allow me to do so get bonus points in my book 😉
Now the original recipe called for russet potatoes cut into wedges, but we had some baby reds on hand so I just dumped into a bag with all the ingredients before pouring them on the foil lined tray… About 20 minutes late (30 for the russets) they were nice and cooked through with a nice flavor in every bite ;).
- 6 Russet Potatoes-cut into wedges OR 2 lbs Baby Reds
- 2 Tbsp Olive Oil
- 1 tsp Dried Minced Onion
- 1 tsp Garlic Powder
- 1 tsp Dried Oregano
- 1 tsp Paprika
- 1 tsp Kosher Salt
- Place all ingredients in a large baggie and toss until coated.
- Pour contents onto a foil lined jelly roll pan.
- Bake at 400 degrees for 20-40 minutes or until potatoes are cooked through.
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I am the mama behind GOODEness Gracious and the owner of Cris Goode Solutions.Here at GOODEness Gracious, we like to keep it light and fun as we cook up family meals, share our super mommy secrets and chat it up about the GOODe life:)So come on in and sit a spell.