Ingredients

The following ingredients have 6 Servings
  • 1 1/2 Lbs Russet potatoes, (cut into 3/4 inch cubes)
  • 2 Tbsp Olive oil
  • 2 tsp Dried rosemary (not fresh)
  • 1 Tbsp Fresh garlic, (minced)
  • 1 1/2 tsp Salt
  • 1/2 tsp Dried Thyme (not fresh)
  • 1/2 tsp Paprika
  • 1 Tbsp Fresh parsley, (minced)

Instruction

  • Heat your oven to 425 Degrees F
  • OPTIONAL BUT RECOMMENDED STEP: Soak the potatoes in cold water for 1 hour. Then, drain and throughly pat dry with a paper towel.
  • Toss the potatoes with the oil.
  • Using the bottom of a hard glass cup break down the rosemary * and toss into the bowl with all the other ingredients (except the parsley.) Toss to coat well.
  • Spread onto a large, rimmed baking sheet, making sure to leave some room between the potatoes.
  • Bake for 10 minutes. Stir and then bake another 10-15 minutes until soft and golden.
  • Toss with the fresh parsley and DEVOUR!