Roast 'em and Toss 'em Potatoes

By Addie

The original recipe for these potatoes is on the MomsMenu with Cindy blog. I made a few changes to the recipe, partly because of personal tastes (some people in this house are anti-Parmesan; others are anti-onion), partly because of what I had in the house, and partly because I was cooking in a roaster oven. You can just use a regular oven - same temperature. So here it is, as I made them. They were good! Definitely a keeper!

Ingredients

• 1 1/2 pounds Yukon Gold potatoes, unpeeled, cut into wedges or cubes
• 1 Tablespoon olive oil
• 1/8 teaspoon coarsely ground pepper
• 1/8 teaspoon crushed red pepper flakes
• 1 teaspoon thyme
• 1 teaspoon tarragon
• 1 teaspoon rosemary
• 1 teaspoon kosher salt

Preparation

Step 1

Heat the oven to 400 degrees F.

Put the potatoes in a mixing bowl and add remaining ingredients. Toss to coat potatoes.

Spread on a baking sheet. Bake, stirring several times, until potatoes are tender and brown, 35 to 40 minutes.

(Original recipe below)
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HERB ROASTED POTATOES:

1 1/2 pounds Idaho potatoes, unpeeled, cut into wedges or cubes
1/2 tsp salt
1 small onion, diced
1 tablespoon olive oil
1/8 teaspoon coarsely ground pepper
1/8 tsp crushed red pepper flakes
1 tsp thyme
1 tsp tarragon
1 tsp rosemary
1/4 tsp salt
1 Tblsp grated Parmesan cheese

Put the potatoes in a colander and sprinkle with the 1/2 tsp salt. Set aside to drain for 30 minutes.

Heat the oven to 450 degrees F; have ready a heavy baking sheet.

Put the potatoes in a towel and squeeze dry. Transfer to a mixing bowl and add remaining ingredients except Parmesan cheese.

Spread on baking sheet. Bake, stirring several times, until potatoes are tender and brown, 20 to 25 minutes. Sprinkle with cheese and serve at once.