Oven-Roasted Potatoes

Ingredients

• 2 pounds small potatoes red, yellow, or white
  
• 2 tablespoons olive oil
  
• 1 teaspoon garlic powder
  
• 1 tablespoon fresh parsley chopped finely OR 1/2 tablespoon dried parsley
  
• 2 teaspoons fresh thyme chopped finely OR 1 teaspoon dried thyme
  
• 2 teaspoon fresh rosemary chopped finely OR 1 teaspoon dried rosemary
  
• ½ teaspoon of kosher salt
  
• ½ teaspoon ground black pepper
  
  

Instructions

• Clean and cut potatoes in half or quartered, depending on size. You want the potatoes to be close to 1/2 inch cubes as possible.
  
• Optional: Add potatoes to bowl of cold water and soak for 30 minutes.
  
• Preheat oven to 425°F and line rimmed baking sheet with foil or parchment paper or lightly spray with nonstick cooking spray.
  
• Pat potatoes dry with a paper towel and spread evenly on prepared baking sheet.
  
• Drizzle the potatoes with olive oil and toss to coat using tongs or your hands.
  
• Combine garlic powder, herbs, salt and pepper in a small bowl and sprinkle over the top of potatoes. Toss with your fingers or tongs to coat evenly. Arrange the potatoes so they are in a single layer and nicely space.
  
• Bake for 30 to 40 minutes or until potatoes are fork tender, flipping once during roasting. Serve immediately and enjoy!