Do you love roasted vegetables? These roasted Oven Potatoes are incredibly easy and oh-so delicious!
A while back I made some Crock Pot Parsley Potatoes and ever since we have been obsessed with dressing up our sides to make 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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