Roasted Red Potatoes

Why you'll love them

Oven roasted potatoes really do hold the key to my heart. They're inexpensive, low effort, and somehow every single time they turn out even tastier than you remembered. With my method they always have that crisped up exterior you crave and are tender and soft inside. They're perfectly simple with no unnecessary ingredients.

You don't even need to peel the potatoes for this recipe, so they can be thrown right in the oven quickly while you're prepping the rest of the meal. It makes busy weeknight dinners that much easier. And all your picky eaters won't have a thing to complain about here since they taste so dang good!

What you'll need and why

• Red potatoes - we cut up full-sized ones, but you can certainly use baby red potatoes and halve them
• Olive oil - use a good-quality one to get that great crispy outside
• Italian seasoning - it's a fantastic blend of dried Italian herbs like rosemary, thyme, and oregano that comes in one convenient jar, and it's really the only seasoning you need to take these over the top. I use McCormick brand Italian seasoning. 
• Salt & pepper - be generous with both, especially the salt! Like French fries, these potatoes taste best with plenty of salt. I have a sea salt grinder that I use for like 99% of my cooking.

Substitutions and variations

• If you want to add garlic to these herb roasted potatoes, I suggest adding it about halfway through roasting so that it doesn't scorch.
• You can definitely change up the herbs (dried or even fresh rosemary would work great by itself, for example) or use a different kind of seasoning.
• We love the herb-forward simplicity of these, but you totally can add some parmesan to them if you're craving cheese.
• For extra browning or if you're in a hurry, broil the potatoes for a few minutes once they're cooked through. Watch carefully so they don't burn. If you've lined the baking sheet with parchment paper, broiling isn't a good idea, though!